Low Fat Lemon Oat Blueberry Coffee Cake Food

LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
• Prepare crumb topping and set aside.
• In a small bowl, whisk together flour, baking powder and salt and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
• Spread batter evenly into prepared pan. Sprinkle with crumb topping.
• Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.
• Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

LIGHTENED-UP BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 400F.
• Lightly grease a 9-inch springform pan with cooking spray and set aside.
• In a medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
• In a large mixing bowl, combine egg, almondmilk, yogurt and vegetable oil; whisk until thoroughly incorporated.
• Using a spoon, stir flour mixture into egg mixture; stir just until combined. Set aside.
• Toss 1 cup of blueberries with 1 tablespoon flour.
• Gently fold blueberries into prepared cake batter, trying not to break up the fruit.
• Pour into previously prepared cake pan.
• Top with remaining blueberries and walnuts.
• Sprinkle top of cake with turbinado sugar and cinnamon.
• Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and transfer to a wire rack; let stand in cake pan for 10 minutes.
• Remove sides of springform pan and let completely cool.
• Serve.

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)

Steps:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
• Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
• Add the flour mixture in 2 batches, stirring until just combined.
• Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

LOW-FAT COFFEE CAKE

Steps:

• In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

LOW FAT BLUEBERRY LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
• In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
• In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
• Add flour mixture to butter mixture in three additions, alternating with sour cream.
• Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
• Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
• Cool in pan 20 minutes then invert onto a wire rack.
• Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
• In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

BLUEBERRY OATMEAL COFFEE CAKE

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray., For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

LOW FAT BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
• Pour batter into prepared pan.
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 50 minutes; cool on a wire rack.

LOW-FAT BLUEBERRY COFFEE CAKE

Steps:

• Over a peive of parchment or wax paper, sift together the flour, sugar, baking powder and salt. Pour from paper into a mixing bowl.
• Add yogurt, oil, and eggs to flour mixture. Beat 1 minute with hand mixer on med speed.
• Pur batter into a 9X9" greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the top.
• Bake at 350 F for 35-40 minutes, or until a toothpick inserted comes out dry.
• Sprinkle half of the blueberries over the top. Sprinkle the remaining cinnamon-sugar mixture over the top. Turn oven to broil. Broil until hot and bubbly over the top.
• Cut into squares and serve with the reserved blueberries on the side.