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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 234.6
  • Total Fat: 3.6 g
  • Cholesterol: 9.7 mg
  • Sodium: 87.9 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Blueberry Sour Cream Coffee Cake calories by ingredient
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Blueberry Sour Cream Coffee Cake

Submitted by: SLCOLMAN


Number of Servings: 16

Ingredients

    CAKE
    1/2 cup unsweetened applesauce
    1 1/2 cups sugar
    3 egg whites
    1 cup light sour cream
    1 tsp vanilla
    2 cups all-purpose flour
    1 tsp baking soda
    2 cups blueberries (may be thawed frozen)

    TOPPING
    1 cup packed brown sugar
    2 tbs all-purpose flour
    2 tsp cinnamon
    2 tbs butter, softened

Directions

Preheat oven to 350 degrees.
Cream applesauce and sugar together.
Beat in egg whites, one at a time.
Mix in sour cream and vanilla.
Mix flour and baking soda together.
Mix flour mixture into wet ingredients.
Stir in blueberries.
Spread in a greased 9 x 13 baking pan.
Mix together topping ingredients until crumbly.
Sprinkle over the top.
Bake 30 to 40 minutes or until done.
Serve warm or cooled.

Makes 16 servings.


Number of Servings: 16

Recipe submitted by SparkPeople user SLCOLMAN.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I also used only 1 cup of sugar. I substituted greek yogurt for the sour cream. For the topping I used less brown sugar and added the suggested 1/4 c. oats. My family loved it! - 7/18/09

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  • 2 of 2 people found this review helpful
    I made this for a church brunch and it was a big hit. I used the altered recipe for sugar and adding oats. Instead of adding butter to the topping, I sprinkled the brown sugar, cinnamon and oatmeal over the top and then sprayed it with Smart Balance spray - another way to cut the fat! - 4/13/08

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  • Incredible!
    2 of 2 people found this review helpful
    wonderful recipe!! We loved it, I made just a few changes. I only added 1 cup of sugar and it was plenty sweet and for the topping did 3/4 cup of brown sugar and added 1/4 cup oats. This brought down the calorie count some!! Fabulous low fat coffee cake!! - 12/15/07

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  • Very Good
    1 of 1 people found this review helpful
    just made this, and I'm pleasantly surprised. Never made a cake with sour cream before. Nor ever baked one from scratch. Will make this again :-) - 12/4/10

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  • 1 of 1 people found this review helpful
    Taking it to church for a snack before service. It looks good . - 11/6/10

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  • 1 of 2 people found this review helpful
    I added oats to the recipe and the topping. It's in the oven - 7/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    I had to use something other than the applesauce as I had none, so I used the new Best Food Olive Oil mayo. I did 1 1/4 cup of sugar. My group loved it. - 6/25/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was amazing and so easy to make! I will defintely be making it again! - 6/8/10

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  • Very Good
    1 of 1 people found this review helpful
    This was good. I wasn't sure how long to beat after the eggs so maybe that affected it's density. I will make it again but any suggestions would be appreciated. - 5/31/10

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  • Good
    1 of 2 people found this review helpful
    I used 1 cup whole wheat flour for one cup of the white flour and reduced the white sugar to 1 C and the brown sugar to 3/4 C. However, it is still too sweet so will reduce more if I ever make this again. The calorie count is just too high as it is. - 1/20/10

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious - I've made it several times already! - 8/29/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this today and everyone loved it! I used frozen blueberries and did alter it a bit for my diabetes and celiac disease but I would definitely recommend it. - 8/6/07

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  • Very dense. Good flavor with less sugar and oats in crumb topping. I make this again. - 7/5/12

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  • My family LOVED this recipe!!!! I am going to make this for my co-workers and I bet they will have no idea it's low fat. I made some changes. I used whole wheart flour and only 1 cup of sugar and I used I can't believe it's not butter light! It's a winner. - 6/9/12

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  • This was delicious as is, but next time I will probably use Splenda, and oatmeal. - 2/24/12

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  • I left off the streusel topping and added two eggs in lieu of the egg whites; great! - 2/12/12

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  • Very moist and delicious! I added 1/2 C of oats to topping mix as others had suggested. Keeping this one! - 1/6/12

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  • Absolutely incredible! I substituted the blueberries for dried cranberries and it was delectable. mmmmm - 8/18/11

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  • great - 4/11/11

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  • Took it to the quilting group for coffee break. They loved it!!! Some had seconds. Will definitely make it again - 7/8/09

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  • My daughter made this as is and entered it in the state fair. She won state fair alternate! It is very good. - 6/22/08

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  • 0 of 1 people found this review helpful
    can't wait to try it - 5/12/08

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  • This was so delicious! My family loved this dessert. - 2/5/08

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  • This cake was awesome!! I followed the other suggestions and lessened the sugar and added oats and it was great!! My friends didn't know it was low fat!! - 2/1/08

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  • brought this to a brunch this weekend and everyone loved it. it was very moist and the blueberries made it so sweet. also very easy to prepare - great recipe! - 10/8/07

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