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
- 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
- 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
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