That Sara Lee sure knows how to make yummy coffee cakes that are easy to take out of the freezer and pop in the oven. When time is not on my side or I am boycotting the kitchen, I don’t mind tossing one in and enjoying an easy breakfast. BUT I love making things from scratch and this blueberry coffee cake is fluffy, tasty and easy. Something made from scratch that is easy?? Yes ma’am! Since this makes a lot (made in a 9×13 dish) you can re-heat it in the microwave for two days of yummy blueberry goodness! You can also easily cut this recipe in half by cooking it in an 8×8 baking dish. This weekend head to your kitchen and make an easy and scrumptious breakfast treat!
Blueberry Coffee Cake
4 egg whites, slightly beaten
1 ½ cups sugar
1 ½ tbsp butter
2 tsp vanilla
2 cups nonfat sour cream
3 cups flour
4 tsp baking powder
1 tsp baking soda
1 ½ tsp salt
2 cups blueberries
½ cup brown sugar
½ tsp cinnamon
Heat oven to 350 degrees and coat a 9×13 baking dish with cooking spray.
Mix egg whites, sugar, butter, vanilla and sour cream.
In a different bowl mix flour, baking powder, baking soda, and salt.
Gradually add flour mixture to your wet ingredients.
Pour half of the batter into baking dish, top with blueberries and then cover with the remaining batter.
Sprinkle brown sugar on top then the cinnamon.
Bake for 40-45 minutes.