Wake up in the morning to the warm aroma of freshly baked blueberry coffee cake topped with cinnamon streusel.

  • 1/4 cup butter or margarine
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 6 tablespoons low fat buttermilk
  • 1/4 cup fat-free or low fat sour cream
  • 1 cup blueberries, fresh or frozen (loose packed and not thawed)

Topping

  • 1/3 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 5 tablespoons butter or margarine
  • 1/2 cup chopped walnuts, optional

Heat oven to 325 degrees.

Grease a 7 x 11 inch baking pan.

In a large bowl, beat butter and sugar until light and fluffy. Add egg and beat well. Add baking powder, baking soda, salt, cinnamon, and vanilla. Mix well. Add flour and beat at low speed until blended. Add buttermilk and sour cream. Mix well. Spoon into pan. Arrange blueberries evenly on top.

In a small bowl, combine sugar, flour, cinnamon, and butter. Using a knife or pastry blender, cut butter into flour mixture. Add nuts if desired. Sprinkle over blueberries.

Bake 30-40 minutes or until cake is lightly brown and set in the middle. Do not over-bake.

Note: For a larger cake, double the recipe and use a 9 x 13 inch baking pan

Serves 10

Nutritional Information per serving:

  • Calories 240
  • Fat, gm. 11
  • Protein, gm. 3
  • Carbs, gm. 33
  • Cholesterol, mg. 45
  • Fiber, gm. 0.5