Blueberry coffee cake
By emtoothfxr
Tastes like the fattening blueberry buckle recipe. Will make this instead from now on. Looks pretty too.
- 12
Ingredients
- 1 large egg(s)
- 2 Tbsp canola oil
- 3/4 cup(s) sugar
- 1/2 cup(s) reduced-fat sour cream
- 1/3 cup(s) buttermilk, low-fat
- 1 Tbsp baking powder
- 1/2 tsp five-spice powder
- 1 1/2 cup(s) fresh blueberries
- 1/4 cup(s) dark brown sugar
- 1 tsp orange zest, grated
- 2 Tbsp regular butter
Preparation
Step 1
Preheat the oven to 350°F. Spray a 7 x 11-inch baking dish with nonstick spray.
Combine the egg, oil, and granulated sugar in a bowl. 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 in the egg mixture. Pour the batter into the baking dish, then scatter the blueberries on top.
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, then cut into 12 pieces.
Notes
Five-spice powder, which lends this confection a distinct sweet-savory flavor, is a blend of cinnamon, cloves, star anise, fennel, and black pepper. If five-spice powder isn’t handy on your spice rack, use an equal amount of ground cinnamon instead.