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Blueberry Coffee Cake
Source: dLife

Blueberry coffee cake made with whole grain yellow cornmeal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 112.2
Total Carbs 22.1 g
Dietary Fiber 1.9 g
Sugars 10.2 g
Total Fat 2.4 g
Saturated Fat 0.4 g
Unsaturated Fat 1.3 g
Potassium 126.7 mg
Protein 2.7 g
Sodium 107.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  yellow cornmeal
6 tbsp  white all purpose flour
1 tsp  low sodium baking powder
0 1/4 tsp  salt
6 tbsp  sugar
0 1/2 cup  low fat buttermilk
0 1/4 cup  egg substitute, liquid
1 tbsp  vegetable oil
1 tsp  vanilla extract
1 each  cooking spray
1 1/2 cup  Blueberries, fresh
0 1/2 tsp  ground cinnamon
1 tsp  powdered sugar
  1. Preheat oven to 425 degrees F. Coat an 8-inch round cake pan with cooking spray; set aside.
  2. In a large bowl, combine the cornmeal, flour, baking powder, salt,and 1/4 cup sugar.
  3. Make a well in center of mixture. In separate bowl, combine buttermilk and next 3 ingredients. Add to dry ingredients, stirring until dry ingredients are moistened.
  4. Pour batter into prepared cake pan. Top with blueberries.
  5. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle evenly over blueberries. Bake at 425 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes in pan on a wire rack. Sift powdered sugar evenly over cake.
  6. Serve warm.

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