Coffee Cake Recipe Made Healthy with Fresh Blueberries

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Coffee cake is traditionally a recipe that could be stuffed with fat and excess calories. While we love the tender crumb of coffee cake, we’d prefer not to ever bust our calorie allotment for the entire day before we’ve even reached lunch.

That’s why we like to this leaner form of coffee cake. As opposed to using sour cream, which is actually a high-fat, caloric ingredient, we used low-fat buttermilk. This easy adjustment trims off 225 calories and 21 grams of fat per serving.

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Plus, the buttermilk does similar in results of a job moistening the batter with this delicious coffee cake recipe. You’re going to get an incredibly moist and buttery crumb your irresistible warm vanilla flavour.

We love that the coffee cake recipe also includes fresh blueberries. The blueberries put a slight part of tartness that pairs well when using the sweet coffee cake batter. In the event you don’t gain access to fresh blueberries, you may want to leave them out. If you make use of the blueberries, be sure you toss them in a tablespoon of flour first to forestall them from sinking to your bottom in the cake.

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For the best results, we recommend serving this coffee cake warm away from the oven. Otherwise, assemble the cake within an airtight container for 2 days.

Summary

Cook time: 50 minutes

Prep time: 10 minutes

Idle time:

Level

Servings:

Unit: MetricUS Imperial

Ingredients

  • 1 1/2 cups all-purpose flour plus an added tablespoon to toss blueberries in
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 6 tbsp butter softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 1/3 cups low-fat buttermilk
  • cooking spray
  • 2 cups fresh blueberries
  • 1 tbsp turbinado sugar

Instructions

  1. Preheat the oven to 350

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