Low Fat Blueberry Buckle


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This is my own version of a yummy blueberry coffee cake that is easy and good for you.

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New Palestine, IN

Time needed

15 min preparation + 40-45 min cooking

Serving Size / Yield

16 servings


  • 1 pkg reduced-sugar yellow cake mix
  • 1/2 C. no-sugar applesauce
  • 3/4 C. egg substitute
  • 1 C. water
  • 2 1/2 C. fresh or frozen blueberries
  • Topping
  • 1/2 C. flour
  • 1/2 C. oats
  • 1/2 C. artificially sweetened brown sugar, packed
  • 1 tsp. cinnamon
  • 1/2 C. or 1 stick low fat butter

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Preheat oven to 350 degrees. In mixing bowl mix together cake mix, applesauce, egg substitute and water as directed on box. When done, fold in the blueberries. Pour in a sprayed 13x9-inch pan. For the topping, mix together flour, oats, brown sugar and cinnamon. Cut in the butter with two butter knives or a pastry blender. Sprinkle topping mixture all over cake mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.

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