Blueberry Sour Cream Coffee Cake
The addition of sour cream makes this blueberry-packed coffee cake tender and moist. It’s perfect for breakfast, a midday coffee break, or an after-dinner dessert.
I know it comes as no surprise to you that eating a variety of fruit as part of an overall nutritious diet provides health benefits. One fruit in particular that has been attracting a lot of attention for its potential role in chronic disease prevention are blueberries. These little blue gems burst onto the health scene when researchers discovered they contained the phytochemical anthocyanin (pronounced an-tho-SY-a-nin).
Phytochemicals, also referred to as phytonutrients, are naturally occurring substances found in plants. While they offer no nutritional value, research suggests phytochemicals work together with other nutrients in food to protect us from chronic diseases, such as cancer and heart disease.
Anthocyanins are plant pigments responsible for the red, blue, and purple color of fruits and vegetables. Beyond blueberries, anthocyanin-containing produce includes strawberries, blackberries, raspberries, cherries, red and black grapes, cranberries, plums, red cabbage, radishes, and eggplant.
When purchasing anthocyanin-packed, fresh blueberries for today’s coffee cake, look for bright, deep blue colored, plump berries that are dry and firm. Give the container a gentle shake. The berries should move freely. If they don’t, it’s a sign that they may be soft and stuck together. Also, check the bottom of the container for crushed or moldy berries.
Because blueberries are highly perishable, store them in the refrigerator and use within a week of purchase. Rinse just before using and don't be concerned about the white, powdery appearance on blueberry skins. It is a natural protective coating called "bloom" and it's perfectly safe to eat. This bloom coating is actually a sign of freshness as it fades with storage time and handling.
To your health,
Darlene
BLUEBERRY SOUR CREAM COFFEE CAKE
Yield: 12 servings
Serving Size: 1 slice
Prep: 10 minutes
Ready: 50 minutes
INGREDIENTS
Nonstick baking spray with flour (such as Baker’s Joy)
1 cup granulated sugar
3/4 cup reduced-fat sour cream
1/4 cup canola oil
1 large egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
2/3 cup white whole-wheat flour
3/4 teaspoon ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 1/2 cups fresh blueberries
1/3 cup old-fashioned rolled oats
2 tablespoons brown sugar
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9-inch springform pan or round cake pan with baking spray and set aside.
In a large bowl, whisk granulated sugar, sour cream, oil, egg, and vanilla until well combined. In a separate bowl, combine all-purpose flour, whole-wheat flour, 1/2 teaspoon cinnamon, baking powder, baking soda, and salt. Add flour mixture to sugar mixture and stir until just combined, being careful not to over mix. Gently stir blueberries into batter and pour batter into prepared pan.
In a small bowl, combine oats, brown sugar, and remaining 1/4 teaspoon cinnamon and sprinkle over batter. Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Nutrition Information per Serving
207 Calories, 7 g Total fat, 1 g Saturated fat, 0 g Trans fat, 22 mg Cholesterol, 134 mg Sodium, 35 g Total carbohydrate, 2 g Dietary fiber, 21 g Total sugars, 18 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 43 mg (4%) Calcium, 1 mg (6%) Iron, 13 mg (0%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
