Less Pudge Blueberry Coffee Cake
Indulge in the irresistible charm of a "Less Pudge Blueberry Coffee Cake," a healthier twist on a classic treat that doesn’t compromise on flavor. Made with fresh blueberries bursting with natural sweetness, low-fat buttermilk for a tender crumb, and unsweetened applesauce to cut back on fat, this coffee cake is the perfect guilt-free pleasure. Topped with a rich cinnamon-brown sugar streusel, it strikes the perfect balance between wholesome and indulgent. With just 15 minutes of prep time, this easy recipe is ideal for brunch, dessert, or a delightful mid-afternoon coffee pairing. Perfectly moist, full of juicy berries, and beautifully spiced, this lighter blueberry coffee cake will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsweetened applesauce
- 2 tablespoons vegetable oil
- 0.75 cups low-fat buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- 1.5 cups fresh blueberries
- 0.5 cups brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the applesauce, vegetable oil, buttermilk, vanilla extract, and egg. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
In a small bowl, mix together the brown sugar, cinnamon, and melted butter to create the streusel topping.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 493.5 g | 179% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 291.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 406 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1035 mg | 22% | |
*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.
