This moist blueberry sour cream coffee cake is unbelievably delicious!
By combining two basic ingredients, I made my own healthier ?sour cream? and cut way back on the fat and calories while keeping this coffee cake extra moist and soft.
I promise you, no one ever can guess it?s so healthy!
And without all the unnecessary fat and sugar weighing down the recipe, this cake is perfectly light and buttery, with the vibrant blueberry flavor really shining through. I even felt comfortable serving a fat-free version to guests; that?s how good this coffee cake is!
When I make this for myself, I always slather it with a thick layer of coconut butter.
Highly recommended that way!
It is also good with cream cheese frosting, a simple glaze, or even served unfrosted. And if you don?t have blueberries, I?m sure raspberries would make a lovely variation. The healthy coffee cake tastes even better the next day, and leftover slices can be wrapped up and frozen to thaw whenever you feel like treating yourself to a decadent breakfast.
Side Note, as many readers have asked on my recipe for 1 Minute Coffee Cake In A Mug:
Most traditional coffee cake recipes do not actually include any coffee in the ingredients. Coffee cake is simply a cake that is served for breakfast or brunch and goes well with coffee. On that note, feel free to enjoy this healthy blueberry coffee cake along with a cup of coffee if you wish.
Blueberry Sour Cream Coffee Cake
Heavily adapted from: Low Fat Chocolate Chip Raspberry Quick Bread
1/2 cup yogurt, such as coconutmilk yogurt, or vegan sour cream
1/4 cup oil OR additional yogurt
1/4 cup milk of choice
1 1/2 tbsp white or apple cider vinegar
1 1/2 cups blueberries (200g)
2 tsp pure vanilla extract
1 1/2 cups spelt or all-purpose flour, not packed (180g)
1/3 cup suga...