Blueberry Sour Cream Coffee Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 190.0
- Total Fat: 11.2 g
- Cholesterol: 42.4 mg
- Sodium: 57.3 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
View full nutritional breakdown of Blueberry Sour Cream Coffee Cake calories by ingredient
Introduction
This recipe is NOT diet-friendly if you love sweets, but cutting it into small enough portions will yield you pieces big enough to eat with a fork and low enough in calories to not want to do anything drastic in the morning. This recipe is NOT diet-friendly if you love sweets, but cutting it into small enough portions will yield you pieces big enough to eat with a fork and low enough in calories to not want to do anything drastic in the morning.Number of Servings: 24
Ingredients
-
1 C Butter, unsalted
1 C Granulated Sugar
2 Eggs, large
1 C Sour Cream, reduced-fat
1 tsp Vanilla
1 5/8 C Flour (a little over 1 1/2)
1 tsp Baking Powder
1/4 tsp Salt
1 C Blueberries (fresh or frozen)
-------- Streusal ----------
1/2 C Brown Sugar
1 tsp Cinnamon
1/2 C Pecans, chopped
Directions
Preheat oven to 350 degrees.
Grease and flour (or use spray) 9-inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla, then fold in the sour cream.
Combine the flour, baking powder, and salt in a small bowl, then stir into the batter, just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the struesal ingredients. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, then sprinkle remaining struesal over this. Use a knife or thin spatula to swirl the streusal into the batter.
Bake for 55-60 minutes, until knife inserted in the crown of the cake comes out clean. Cool in the pan on a wire rack. Invert onto serving plate and tap pan firmly to remove cake.
Makes 24 one-inch slices.
Number of Servings: 24
Recipe submitted by SparkPeople user KIMMY0811.
Grease and flour (or use spray) 9-inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla, then fold in the sour cream.
Combine the flour, baking powder, and salt in a small bowl, then stir into the batter, just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the struesal ingredients. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, then sprinkle remaining struesal over this. Use a knife or thin spatula to swirl the streusal into the batter.
Bake for 55-60 minutes, until knife inserted in the crown of the cake comes out clean. Cool in the pan on a wire rack. Invert onto serving plate and tap pan firmly to remove cake.
Makes 24 one-inch slices.
Number of Servings: 24
Recipe submitted by SparkPeople user KIMMY0811.