Reduced-fat Blueberry Coffee Cake

Often you can make a reduced-fat dessert and your family/guests will not know it is reduced-fat unless you tell them.  This recipe is a great example.  The streusel and the fresh blueberries make it moist and delicious and the cinnamon tricks your tastebuds into not noticing the lower sugar content.

In this recipe, I replace the majority of the fat with non-fat yogurt and half of the flour with whole wheat pastry flour. You’ll notice that I often add lemon or orange zest to baked products.  Citrus zest intensifies the flavor and “pops” the product with freshness!   I just love the slight “tang” that yogurt imparts, and knowing the cake is lower in fat helps to enjoy  this coffee cake even more!

Sift together:
1 cup Cake Flour
1 cup Whole Wheat Pastry Flour
1 tsp Baking Soda
1/2 tsp. Cinnamon
pinch of Cardamon, Optional
1/2 tsp. Salt

Cream in mixer bowl:
1/2 cup Brown Sugar
2 Tabl. Butter, room temperature
2 Tabl. Vegetable Oil


Add to the creamed mixture:
2 Eggs
1 tsp. Vanilla Extract
1 cup Nonfat Yogurt, plain
1 tsp. Lemon Zest


Add the dry ingredients slowly to the above.  When fully incorporated, stir in 1 pint of fresh Blueberries.

In a sprayed  10″X6″ or 9″ X 9″ pan, spread 1/2 of the batter, sprinkle 1/2 of the streusel and then remaining batter, and top with remaining streusel.

Bake in 350 degree oven for 30-35 minutes or until tests done with toothpick. (Be careful not to over bake reduced-fat products – as they will dry out)

Streusel:
Mix together in small bowl:
1/4 cup Brown Sugar
1 tsp. Cinnamon
1/4 cup Nuts, chopped
2 Tabl. Butter, soft
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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on February 5, 2011, in Cakes, Healthier Snacks/Desserts, Recipes and tagged , , . Bookmark the permalink. 2 Comments.

  1. Gosh, this looks AMAZING!!! I can’t wait to try it! 🙂

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