Low Fat Blueberry Coffee Cake
Satisfy your sweet tooth guilt-free with this Low Fat Blueberry Coffee Cake, a wholesome twist on a classic favorite. This moist and tender coffee cake is made with healthier swaps like non-fat Greek yogurt and unsweetened applesauce, keeping it light without sacrificing flavor. Bursting with fresh, juicy blueberries and finished with a golden streusel topping of brown sugar, oats, and melted butter, it’s the perfect balance of indulgence and nutrition. Quick to prepare in just 15 minutes, this delightful bake is ideal for brunch, an afternoon snack, or even dessert. Whether served warm or cooled, each slice promises a delightful blend of cinnamon, vanilla, and berry goodness. Indulge in this low-fat treat that's as comforting as it is guilt-free!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 1 cup Plain non-fat Greek yogurt
- 0.25 cups Unsweetened applesauce
- 1 Egg
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 2 tablespoons Light brown sugar
- 2 tablespoons Rolled oats
- 1 tablespoons Butter (melted)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, Greek yogurt, unsweetened applesauce, egg, and vanilla extract. Whisk until smooth and blended.
Gradually add the dry ingredients into the wet ingredients. Use a spatula to gently fold the mixture until just combined, ensuring not to overmix.
Gently fold in the fresh blueberries, being careful not to squish them. The batter will be thick.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
In a small bowl, mix the light brown sugar, rolled oats, and melted butter to create the streusel topping.
Sprinkle the streusel mixture evenly over the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (or serve warm for an extra treat).
Slice the cake into 8 pieces and serve as a breakfast treat or snack!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 424.3 g | 154% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 210.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 928 mg | 20% | |
*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.
