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

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large egg

  • 2

    TB canola oil

  • ¾

    c granulated sugar

  • ½

    c reduced fat sour cream

  • c low fat buttermilk

  • 2⅓

    c all purpose flour

  • 1

    TB baking powder

  • ½

    tsp five spice powder or cinnamon

  • c fresh blueberries

  • ¼

    c packed dark brown sugar

  • 1

    tsp grated orange zest

  • 2

    TB butter


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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