Get two new free healthy recipes each week. Sign Up

Blueberry Sour Cream Coffee Cake

This moist blueberry sour cream coffee cake is unbelievably delicious!

I used yogurt instead of sour cream, to cut back on the fat & calories, and it was UNBELIEVABLY good!!! No one could tell the difference! @choccoveredkt https://chocolatecoveredkatie.com

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.

pin-it

No one ever can guess it’s so healthy!

And without all the unnecessary fat and sugar weighing down the recipe, this 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 is!

I used yogurt instead of sour cream, to cut back on the fat & calories, and it was UNBELIEVABLY good!!! No one could tell the difference! @choccoveredkt https://chocolatecoveredkatie.com

blueberry coffee cake

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.

pin-it

I used yogurt instead of sour cream, to cut back on the fat & calories, and it was UNBELIEVABLY good!!! No one could tell the difference in this healthy coffee cake! @choccoveredkt https://chocolatecoveredkatie.com

Side Note, as many readers have asked on my recipe for 1 Minute 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.

I used yogurt instead of sour cream, to cut back on the fat & calories, and it was UNBELIEVABLY good!!! No one could tell the difference! @choccoveredkt https://chocolatecoveredkatie.com

pin-it

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

Yield: 9-12 servings
Print This Recipe 5/5
Blueberry Sour Cream Coffee Cake
5/58

Ingredients

  • 1/2 cup yogurt, such as coconutmilk yogurt, or vegan sour cream
  • 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 spelt or all-purpose flour, not packed (180g)
  • 1/3 cup sugar of choice or xylitol (65g)
  • 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

 


 

Link Of The Day:

why I gave up running

Here’s What I Eat In A Day

 

 

hello-breakfast-recipes.png

More About The Cookbook

 

5/5 (8)

Rate this recipe

Published on February 25, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

34 Comments

Leave a comment or reviewLeave a rating
  1. 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!

    5/5

    5/5

    • 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.

  2. 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.

    5/5

    5/5

    • 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 🙂

  3. 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.

  4. 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!

    5/5

    5/5

  5. 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!

    5/5

    5/5

  6. 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

    5/5

    5/5

  7. 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?

  8. 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 ???

  9. 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

  10. 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!

  11. 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.

  12. 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!

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes