Sour Cream Coffee Cake

Brimming with blueberries and topped with an orange flavored streusel, this homemade coffee cake is a low-fat alternative to commercial fare.

Sour Cream Coffee Cake
Sour Cream Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large egg

  • 2

    TB canola oil

  • 3/4

    c granulated sugar

  • 1/2

    c reduced fat sour cream

  • 1/3

    c low fat buttermilk

  • 2 1/3

    c all purpose flour

  • 1

    TB baking powder

  • 1/2

    tsp five spice powder or cinnamon

  • 1 1/2

    c fresh blueberries

  • 1/4

    c packed dark brown sugar

  • 1

    tsp grated orange zest

  • 2

    TB butter

Directions

1. Preheat oven to 350F. Spray a 7x11 inch baking dish with nonstick spray. 2. In a small bowl, combine the egg, oil, and granulated sugar. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder, and five-spice powder. Mix i the egg mixture. Pour the batter into the baking dish, then scatter the blueberries on top. 3. In a small bowl, combine the brown sugar, orange zest, butter, and the remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool slightly. Serves 12 Per 1/12: 225 cal, 6 g fat, 2 g sat fat, 0 g trans fat, 27 mg chol, 145 mg sodium, 40 g carbs, 1 g fiber, 4 g protein, 101 mg calcium

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