Blueberry Coffee Cake
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recipe ingredients
4 slightly beaten egg whites
1 1/2 cups sugar
1 1/2 Tbsp. margarine
2 tsp. vanilla
2 cups nonfat sour cream
3 cups flour
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
2 cups blueberries
Topping:
1/2 cup brown sugar
1 1/2 tsp. cinnamon
2 tsp. melted margarine
recipe directions
Combine egg whites, sugar, margarine, vanilla and lowfat sour cream. In separate bowl, combine flour, baking powder, baking soda, and salt, then add to batter. Pour half of batter into a 9 x 13 greased pan, top with blueberries, add the rest of batter. Combine topping ingredients and sprinkle over all. Bake at 350 degrees for 40 to 50 minutes.
Serves: 16 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 234 | 2 | 0.5 | 4.5 | 0.5 | 445 | 49 | 5 |
The best low fat coffee cake I have ever had and very easy to make. I even substituted the blueberries with apples and it was just as delicious!!
Wonderful Recipe!! Looks as wonderful as it tastes!!
I made this coffee cake for a very picky crowd of boys and they loved it. It was gone before I knew it. I would definately make this again, it tastes incredibly similar to blueberry pancakes.
I made this with frozen blackberries and it was delicious! I can’t wait to try it with apples.