Introduction

Indulge in the delightful flavors of this WW (Weight Watchers) Sour Cream Blueberry Coffee Cake, a perfect blend of tangy sour cream, juicy blueberries, and a tender cake crumb. This recipe offers a healthier twist without compromising on taste, making it an ideal choice for breakfast, brunch, or a delightful afternoon treat. Each slice is a satisfying combination of sweetness and tartness, balanced with a moist texture that will leave you craving more.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup sour cream (light or reduced-fat)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Streusel Topping

  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons cold unsalted butter, diced
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or coat with non-stick cooking spray.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In a large bowl, using an electric mixer on medium speed, beat together the applesauce, granulated sugar, and softened butter until creamy and well combined.
  4. Incorporate Sour Cream and Eggs: Add the sour cream, eggs, and vanilla extract to the applesauce mixture. Beat until smooth and well blended.
  5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
  6. Fold in Blueberries: Gently fold in the blueberries using a spatula. If using frozen blueberries, fold them in straight from the freezer to prevent them from bleeding into the batter.
  7. Prepare Streusel Topping: In a small bowl, combine the flour and granulated sugar for the streusel. Cut in the cold diced butter using a pastry cutter or fork until crumbly. Stir in chopped nuts if desired.
  8. Assemble and Bake: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
  9. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  10. Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for 15-20 minutes before removing from the pan to cool completely. Serve warm or at room temperature.

Introduction

Indulge in the delightful flavors of this WW (Weight Watchers) Sour Cream Blueberry Coffee Cake, a perfect blend of tangy sour cream, juicy blueberries, and a tender cake crumb. This recipe offers a healthier twist without compromising on taste, making it an ideal choice for breakfast, brunch, or a delightful afternoon treat. Each slice is a satisfying combination of sweetness and tartness, balanced with a moist texture that will leave you craving more.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup sour cream (light or reduced-fat)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Streusel Topping

  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons cold unsalted butter, diced
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or coat with non-stick cooking spray.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In a large bowl, using an electric mixer on medium speed, beat together the applesauce, granulated sugar, and softened butter until creamy and well combined.
  4. Incorporate Sour Cream and Eggs: Add the sour cream, eggs, and vanilla extract to the applesauce mixture. Beat until smooth and well blended.
  5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
  6. Fold in Blueberries: Gently fold in the blueberries using a spatula. If using frozen blueberries, fold them in straight from the freezer to prevent them from bleeding into the batter.
  7. Prepare Streusel Topping: In a small bowl, combine the flour and granulated sugar for the streusel. Cut in the cold diced butter using a pastry cutter or fork until crumbly. Stir in chopped nuts if desired.
  8. Assemble and Bake: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping over the batter.
  9. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  10. Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for 15-20 minutes before removing from the pan to cool completely. Serve warm or at room temperature.

Nutritional Information

  • Calories: Approximately 220 per serving (1/12 of the cake)
  • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 45mg
  • Sodium: 180mg
  • Carbohydrates: 33g
  • Fiber: 2g
  • Sugar: 16g
  • Protein: 4g

Smart Points (WW)

  • Each serving is approximately 6 Smart Points on the WW (Weight Watchers) program, providing a delicious and guilt-free option for those looking to enjoy a sweet treat without compromising their wellness goals.

Additional Tips

  • Blueberry Selection: Fresh blueberries work best for this recipe, but you can use frozen ones if fresh aren’t available. Just remember not to thaw them before folding into the batter.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
  • Variations: For a different flavor profile, consider adding a hint of lemon zest to the batter or swapping out the blueberries for raspberries or diced strawberries.

Conclusion

This WW Sour Cream Blueberry Coffee Cake is a delightful addition to any occasion, combining wholesome ingredients with irresistible flavors. Whether enjoyed with a morning coffee or as a sweet ending to a meal, its moist texture and burst of blueberries make it a crowd-pleaser. Embrace the balance of health and indulgence with this recipe, perfect for those on a journey towards wellness while satisfying their craving for something sweet. Treat yourself and your loved ones to a slice of this cake and savor every delicious bite.