Blueberry Almond Coffee Cake Low Fat
Indulge in the guilt-free decadence of this Blueberry Almond Coffee Cake, a low-fat twist on a classic favorite. Bursting with juicy fresh blueberries and the nutty aroma of almond extract, this moist and tender cake is made with wholesome ingredients like unsweetened applesauce and low-fat buttermilk to keep it light yet flavorful. A golden-brown topping of sliced almonds, brown sugar, and cinnamon adds a delightful crunch to every bite. Perfect for breakfast, brunch, or an afternoon pick-me-up, this quick and easy recipe comes together in under an hour, making it a must-try for health-conscious bakers. Serve it warm with a dollop of yogurt or a steaming cup of coffee for a cozy, satisfying treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsweetened applesauce
- 0.75 cups Low-fat buttermilk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 1.5 cups Fresh blueberries
- 0.5 cups Sliced almonds
- 2 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar, unsweetened applesauce, and low-fat buttermilk. Whisk in the egg, vanilla extract, and almond extract until smooth.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Take care not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
In a small bowl, mix the sliced almonds, brown sugar, and ground cinnamon. Sprinkle the topping mixture evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice the cake into 8 pieces and serve. Enjoy it plain or with a dollop of low-fat yogurt for a delightful treat!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 416.2 g | 151% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 205.0 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 309 mg | 24% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
