Blueberry Coffee Cake - Low Fat +VIDEO
Hello, fellow food lovers! Today, I’m excited to share a recipe that perfectly balances indulgence and health—Low-Fat Blueberry Coffee Cake. Whether you’re looking for a delightful brunch treat or a sweet afternoon snack, this cake is moist, fluffy, and bursting with the goodness of fresh blueberries. Plus, it’s made with low-fat ingredients, so you can enjoy every bite without the guilt!
Ingredients
- 3 cups of all purpose flour
- 1¼ cup of sugar
- 2 tsp of baking powder
- 3 eggs
- 1/2 cup of oil
- 1/2 cup of low fat milk
- 1/2 cup of plain greek yogurt
- 16 oz of blueberries
- splash of vanilla
- 1 tbsp of cornstarch
- 2 tbsp of powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine all the dry ingredients: 3 cups flour, 1cup sugar, and 2 tsp of baking powder. Next, add all the wet ingredients directly into the same bowl: eggs, oil, low-fat milk, Greek yogurt, and a splash of vanilla. Mix everything together until well combined, being careful not to overmix. A few small lumps are okay—this will help create a moist and tender cake!
- Pour the batter into the prepared baking dish, spreading it evenly to ensure a great texture.
- In a small bowl, gently mix blueberry with ¼ cup of sugar and 1 tbsp cornstarch.
- Gently scatter the blueberries on top of the batter, distributing them evenly. We want those delightful bursts of blueberry goodness in every single bite!
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. Once cool, dust the top with a light sprinkle of powdered sugar.
Video
Notes
Serve your blueberry coffee cake at brunch, with a cup of tea, or as a delightful afternoon snack. This cake pairs beautifully with a cup of coffee—its light and fruity flavors complement the rich brew perfectly!