Coffee cake is traditionally a recipe that is loaded with fat and excess calories. While we love the tender crumb of coffee cake, we’d prefer not to bust our calorie allotment for the day before we’ve even gotten to lunch.
That’s why we love this leaner version of coffee cake. Instead of using sour cream, which is a high-fat, caloric ingredient, we used low-fat buttermilk. This simple adjustment trims off 225 calories and 21 grams of fat per serving.
Plus, the buttermilk does just as good of a job moistening the batter for this delicious coffee cake recipe. You will get an incredibly moist and buttery crumb with that irresistible warm vanilla flavor.
We love that this coffee cake recipe also includes fresh blueberries. The blueberries add a slight bit of tartness that pairs well with the sweet coffee cake batter. If you don’t have access to fresh blueberries, feel free to leave them out. If you decide to use the blueberries, make sure you toss them in a tablespoon of flour first to prevent them from sinking to the bottom of the cake.
For the best results, we suggest serving this coffee cake warm out of the oven. Otherwise, place the cake in an airtight container for a couple of days.