This moist blueberry sour cream coffee cake is unbelievably delicious!
By combining two basic ingredients, I made my own healthier “sour cream” and cut way back on the fat and calories while keeping this coffee cake extra moist and soft.
No one ever can guess it’s so healthy!
And without all the unnecessary fat and sugar weighing down the recipe, the cake is perfectly light and buttery, with the vibrant blueberry flavor really shining through.
I even felt comfortable serving a fat-free version to guests; that’s how good this coffee cake tastes.
When I make this for myself, I always slather it with a thick layer of coconut butter.
Highly recommended that way!
It is also good with cream cheese frosting, a simple glaze, or even served unfrosted. And if you don’t have blueberries, I’m sure raspberries would make a lovely variation.
The healthy coffee cake tastes even better the next day, and leftover slices can be wrapped up and frozen to thaw whenever you feel like treating yourself to a decadent breakfast.
Side Note, as many readers have asked on my recipe for Coffee Cake In A Mug:
Most traditional coffee cake recipes do not actually include any coffee in the ingredients. Coffee cake is simply a cake that is served for breakfast or brunch and goes well with coffee.
On that note, feel free to enjoy this healthy blueberry coffee cake along with a cup of coffee if you wish.
Blueberry Sour Cream Coffee Cake
Ingredients
- 1/2 cup yogurt or sour cream, vegan if desired
- 1/4 cup oil OR additional yogurt
- 1/4 cup milk of choice
- 1 1/2 tbsp white or apple cider vinegar
- 1 1/2 cups blueberries (200g)
- 2 tsp pure vanilla extract
- 1 1/2 cups loosely packed spelt or all-purpose flour (Or try these Keto Blueberry Muffins)
- 1/3 cup sugar or xylitol
- pinch stevia or 2 additional tbsp sugar
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- optional 1/3 cup shredded coconut
Instructions
- Stir together all wet ingredients, except blueberries. Preheat oven to 350 F, and grease an 8×8 pan. In a separate bowl, stir together all dry ingredients (not blueberries). Once oven is preheated, pour dry into wet, and stir to form a batter. Now add the blueberries, and stir very gently and lightly so they do not break and turn the entire thing purple! Smooth batter into the prepared pan. Bake on the center rack, 28 minutes or until cake has risen and a toothpick inserted into the center comes out clean. Let cool. Once cool, I highly recommend covering only very loosely (such as with a paper towel) and letting sit overnight– the cake tastes 10 times sweeter and better the next day, as the texture is wonderful once the excess liquid evaporates. Frost if desired; I especially love this cake frosted with melted coconut butter.View Nutrition Facts
Notes
Have you made this recipe?
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Lauren says
Since I always have these ingredients at home, I have a feeling I will be making this recipe a lot.
Cassie says
I’ll try this with sprouted whole grain flour or oat flour, but this looks absolutely delicious! I LOVE the addition of yogurt for creaminess!
Elissa says
Ohmygoodness Katie, this looks amazing! Just when I think you will run out of recipes, you pull out another fantastic one. I love it!
Nina says
I can’t wait to try this. I love blueberries! Thanks for a delicious new recipe.
Eden Garner says
I’m gluten free so I considered subbing coconut flour as well. How did it turn out?
Sara says
While I’m not sure what Shawna meant about substituting coconut flour – i.e. in addition to another flour or as the only one – recipes will not turn out the same subbing an equal amount of coconut flour for regular one. Coconut flours absorbs much more liquid which would change the texture immensely.
Anna says
This looks perfect! 🙂 Btw, I’d love to know what you used for the healthy “sour cream”! 🙂
Nina says
Hi Katie, greetings from the UK.
I would love to make this using your ‘healthy Sour cream’ recipe. Can you send me a link to it please or answer this comment with the recipe – thanks in advance.
Do you have any plans to release another cookbook in th pipeline?
I love your blog and healthy recipes.
Thanks again.
Chocolate Covered Katie says
Thank you so much! It’s not really a recipe… just the combination of the yogurt and milk of choice to take the place of the sour cream.
I’m working on a second book to encompass both savory and sweet recipes this time 🙂
Alexa says
Making this today! You are the BEST!!!!
Melissa says
Have you tried using frozen blueberries? This is about the only kind we buy because they are so much cheaper, so I’d love to know if you’ve tested frozen ones in this recipe in place of fresh.
Chocolate Covered Katie says
Yes, those will work!
Chapel says
This was the question I was looking for an answer to as well :)! Thank you! I love your recipes and can’t wait to try this one!
Elaine says
I made these last night and had one as a part of my breakfast this morning. They were wonderfully moist and not too sweet! Great recipe!
Chocolate Covered Katie says
Thank you so much for making it!
Trina says
The perfect recipe for my weekend guests and they won’t even know it’s healthy! Thank you!
Ridhima@Sprinkle&Glitter says
Hi Katie! Greetings from India! Made this cake last night, and it was absolutely delicious! Great recipe 🙂
– http://sprinkleandglitter.blogspot.in/2016/01/apple-pie.html
Chocolate Covered Katie says
I don’t see why not, but I haven’t tried.
Chocolate Covered Katie says
Thank you for making it!!
Ruby says
I’ve made this twice already, I love it! I used frozen blueberries and it was perfectly fine. Also did the coconut butter frosting, it kind of needed a topping and the coconut butter was delicious. You don’t even miss the fat if doing the fat free version!
Sue Levy says
Hi Katie,
Made this last night and ate it at lunch today with ice cream. Everyone thought it was great! Thanks for the recipe.
cheers, Sue
adina says
Hi! I want to make this recipe soooo badly but I don’t have an 8 inch pan. What would be the baking directions if I wanted to make this recipe in a 9×13 pan?
s.c. says
Can you use frozen blueberries? Does this affect baking time?
Natalie says
Hi Katie!
I’ve been searching for a coffee cake recipe I can use to make a healthier version of a banana chocolate chip coffee cake I used to get frequently. Is there a way that I can incorporate those flavors into this recipe in place of the blueberries? What should I substitute for the banana?
Thanks so much for your help!
Cookie says
WHY would you want a substitute for banana ??? Bananas are Nature”s perfect food. There is no substitute for banana !!! Do you just want Chocolate Chip Coffee Cake ???
Susan Carlson says
Can you use greek yogurt with this???
Julie Dove says
Yes!
Nichole says
Can I use Gluten free flour or coconut flour?
Cookie says
What did I do wrong ??? I got a dough rather than a batter. It was tricky to fold blueberries in dough. How much is a pinch of Stevia ???
A packet ??? We couldn’t wait a day to eat it !!! I have appreciated you since I found you, when my granddaughter was gathering the limes that fell. I made your Key Lime Pie.
XXX 00
Cookie
Lily says
I love your blog Katie. As a fellow health nut, I like to dabble in some interesting healthy twists on recipes as well. I’ve made this recipe in the past with whole wheat pastry flour and I had mixed feelings about it. However, today I made the coffee cake and substituted the all-purpose flour with Almond flour. The texture of the coffee cake is so crumbly soft. I’ll definitely be making this recipe more often! Thanks Katie!
Elle says
I followed the recipe to a T and I’m not sure why, but the batter turned into big lumps of soft dough. I tried to shape it into a ball and press it into the pan to salvage it, but it just didn’t work. I’ve been baking for years, so this bewilders me. Had to toss it out.
Jason Sanford says
What type of flour did you use, and what type of sugar did you use?
Elle says
I used all purpose white flour and cane sugar
Tara says
I made these today using soy yogurt. They are not too sweet, very moist, and generally what I was seeking (lower calories without oil or margarine!) At about 80 calories a slice, they hit the spot. However, they did NOT take 28 mins in the oven -far longer, more like 45 minutes. Maybe it’s the loaf pan I used, but just be prepared to monitor them. After 28 minutes mine were still raw in the inside. Overall I would make these again only because they are low fat and calorie. Thanks!
Chloe says
Made this for the first time today. Needed a quick, easy recipe for afternoon tea with my mom. This came out great! I My mom loved it too. I used half oat flour and half white spelt, frozen blueberries and erythritol sweetener. It needed an extra 10 minutes in oven, as it was a little too doughy in texture at first. But awesome coffee cake! Will definitely make again soon.
Jody says
“By combining two basic ingredients, I made my own healthier “sour cream” and cut way back on the fat and calories while keeping this coffee cake extra moist and soft.”
I feel dense or blind. You start off this post with the above yet nowhere did I find what those 2 simple ingredients are?
I feel like I am missing it but I have read and skimmed through this post multiple times so………
Michu says
Made these and they were great BUT as many have mentioned in the comments, it turned out MUCH more like dough than batter. Cake came out lumpy and it took 30 more minutes in the oven than advertised!
Cinnamon was a great touch though and loved the goopy blueberries in the final recipe.
Pmv says
I’ve made this recipe twice now. Both times I used wholemeal flour. Not sure why, both times the batter was way too thick.
I mixed another 1/3 cup of sour cream and 1/4 cup of milk, and then added to the batter. That thinned it out a little, and cake turned out beautifully.
First time I made it frozen blueberries. My favourite fruit!
Second time I didn’t have blueberries, so cut up a can of pears, and it is very delicious.