Blueberry Sour Cream Coffee Cake on a diet

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Luvinlif2k 0

This cake can be delicious and less UNhealthy with a few tweaks. It will still serve up those wonderful blueberries in a tasty manner.

Modified from: Blueberry Sour Cream Coffee Cake

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Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.


This barely made it through the weekend. It was wonderful! I did make the following changes: 1. I ran out of sugar so used: 3/4 c. granulated sugar + 1 1/4 c. Splenda 2. For the Sour Cream:...

I made this recipe today, after a couple of tries with the original. I used a 1 1/4 cup of real sugar and 1/2 cup of the fake stuff. Sorta let the end of the bag of sugar decide my percentage. I...