Healthy, (Sugar-Free!) Blueberry Coffee Cake

Well, the holidays are over and is so is eating all of that delicious, decadent food of the season.  Let’s steel ourselves for bland, tasteless food that will get us back in shape. Right?

WRONG! Today I’m sharing a wonderful, sugar-free, low-fat, nutritious recipe that is truly delicious. After trying this scrumptious recipe, you will be a believer that healthy food can be delicious, too!

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Healthy Blueberry Coffee Cake  was adapted from a recipe in one of my favorite books, Trim Healthy Mama.  The authors provide a recipe called Trim Healthy Pancakes on page 223, and I have simply baked the batter into this delicious coffee cake.

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Warm and gooey…Healthy blueberry coffecake 14

bursting with the flavors of blueberry and cinnamon…

Healthy blueberry coffecake 2

a perfect, guilt-free way to start your mornings.

P.S. This would make a perfect desert as well.  Hmm.. I’ll have to try that soon. 🙂

2.5 from 2 reviews
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(Healthy, Sugar-Free!) Blueberry Coffee Cake
Author: 
Recipe type: breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
This is a Trim Heathy Mama (E) recipe adapted from the Trim Healthy Pancake recipe found in the book.
Ingredients
  • 1 C Old Fashioned Oats
  • 1 C 100% Liquid Eggs Whites (from carton)
  • 1 C low-fat cottage cheese or non-fat cottage cheese
  • 2 t baking power
  • 4-6 t Truvia or Stevia in the Raw
  • ½ t cinnamon
  • ½ t vanilla
  • 1 C blueberries (frozen or fresh)
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray.
  2. Put oats into blender and blend until oats turn into powder.
  3. Turn off blender and add liquid egg whites and cottage cheese.
  4. Add baking powder, Truvia (or Stevia), vanilla, and cinnamon. Blend well.
  5. Stir in the blueberries gently with a wooden spoon.
  6. Bake 40-50 minutes, until golden brown and firm in the center.
Notes
Make the batter the night before and keep in refrigerator to make your morning easier.

After pouring batter into baking dish, place about 1 cup water into the blender and turn it on to make cleaning blender much easier.

 

Annie spends her days learning alongside her five kids, reading aloud intriguing literature, and whipping up new recipes in the kitchen. She and her family live in Southern California, enjoying both the mountains and the ocean.

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8 Comments

  1. Can I use whole eggs instead, and how many? What kind of thm would this make it? This looks delicious!

    1. Hi! I have never used whole eggs before, but I am guessing that it would work great. I would probably do two whole eggs instead of the egg-whites.

    1. Tracy, thank you for trying the recipe. I’m really sorry that you didn’t like it. I really enjoy eating this for breakfast, especially on these chilly fall mornings. Thanks again.

  3. I have only been on the THM diet for a week, but I have made your blueberry coffee cake twice. The only changes which I made were to add 1 more teaspoon of Stevia and I changed the vanilla to lemon extract. I’ve always liked blueberries combined with lemon flavors. The cake turns out moist , filling, and pretty good for a diet breakfast!

    1. OOooooo… lemon is a great idea. I will try that too! Thanks so much for reading and commenting! Best wishes on the THM lifestyle!

  4. It’s really more of a custard than a cake. I used 1/3 of canned pumpkin puree, and added pumpkin pie spice for flavoring , and sprinkled crushed walnuts on top. Also, no Stevia, instead about 2 tablespoons of sugar. Very tasty! The blueberry version is good too. Both are nice breakfast treats and go well with coffee.

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