recipe 7
Blueberry coffee cake
Francesca Corson
Prep. time: 20 minutes
Bake time: 40 minutes plus cooling (10 minutes before removing from pan to cool completely)
Serves: 14
Ingredients:
Cake:
- 1/3 cup butter, softened
- 3/4 cup granulated white sugar
- 2 large eggs*
- 1 tsp. vanilla bean paste or vanilla extract
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup (8oz.) reduced-fat sour cream*
- 1 cup fresh blueberries*
Topping:
- 3 Tbsp. granulated white sugar
- 2 tsp. ground cinnamon
- 2 tsp. confectioner's sugar (powdered sugar or 10x sugar)
Directions:
1. In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the eggs and vanilla. Combine the flour, baking powder, baking soda, and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
2. Coat a 10 inch Bundt pan with cooking spray and dust with flour. Spoon half of the batter into the prepared pan. Combine sugar and cinnamon; sprinkle half over the batter. Repeat layers.
3. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioner's sugar.
*Notes: You may substitute 1/4 cup of egg for 1 large egg. You can also use full fat sour cream, although this will affect the nutritional information. You may also substitute frozen blueberries for fresh ones if they are not available. However, if using frozen blueberries, do not thaw before adding to the batter to avoid discoloration.
Nutritional Information per serving:
191 calories, 7g fat (4g sat. fat), 32mg chol., 218mg sodium, 30g carbs, 1g fiber, 4g protein.
Diabetic exchanges: 2 starch, 1 1/2 fat.