Recipes: Breakfast & Breads

Blueberry Coffee Cake

     

 

Ingredients

    Topping:

    • 1/3 cup rolled oats
    • 1/3 cup flour
    • 1/4 cup sugar
    • 1-1/4 teaspoons cinnamon
    • 1/4 teaspoon salt
    • 3 tablespoons butter, softened

    Cake:

    • 1-2/3 cups flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 6 tablespoons butter, softened
    • 1 cup sugar
    • 2 large eggs
    • 1/2 cup reduced-fat sour cream
    • 1/4 cup fat-free half-and-half
    • 1 teaspoon vanilla
    • 2 cups fresh or frozen (not thawed) blueberries

Instructions

  • Preheat oven to 350°F.
  • Spray a 9 x 9-inch baking pan with non-stick spray.
  • Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt.
  • Add butter and blend until crumbly. Set aside.
  • Make the cake batter: In a medium bowl, stir together flour, baking powder and salt; set aside.
  • In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute.
  • Add the eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute.
  • Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula until blended, about 30 seconds.
  • Increase speed to medium and mix just until well blended, about 30 seconds.
  • With a rubber spatula, gently fold in the blueberries.
  • Turn batter into prepared pan.
  • Sprinkle the topping mixture evenly on top; press lightly.
  • Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
  • Let cool in pan 30 minutes before serving.

Notes

  • Number of servings (yield): 16
  • 216 calories; 33 g carbohydrate; 8 g total fat; 5 g saturated fat; 1 g fiber