Blueberry-Pineapple Coffee Cake

Heart-Healthy
Kosher
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Vegetarian / Meatless
Dish type
Breakfast / Brunch
Serves
12
Ready in
55 minutes*

Ingredients

  • 2 cups flour
  • 1 tsp. baking powder
  • 1 1/4 tsp. ground cinnamon, divided
  • 1 cup granulated sugar
  • 1 cup packed brown sugar, divided
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup lowfat buttermilk
  • 1 (8-oz.) can crushed pineapple in juice, drained and patted dry
  • 1 cup fresh or frozen blueberries
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup chopped pecans
  • 1/4 tsp. grated nutmeg

Directions

Prep Time
20 minutes
Cook Time
35 minutes*
Ready in
55 minutes*
  1. Preheat oven to 350°F. Coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl stir together flour, baking powder, baking soda, salt and 1 teaspoon cinnamon; set aside
  2. In a large bowl stir together granulated sugar, 1/2 cup brown sugar, oil and eggs until combined. Alternately add flour mixture and buttermilk, stirring after each addition until smooth. Stir in pineapple. Spoon batter into prepared pan.
  3. For topping, stir together blueberries, pecans, remaining brown sugar, remaining cinnamon and nutmeg. Sprinkle over batter in prepared pan. Bake 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 20 minutes. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 385, Calories Fat 147, Total Fat 16g, Saturated Fat 2g, Cholesterol 31mg, Sodium 286mg, Carbohydrate 56g, Protein 4g
Serving Size1
Calories385
Calories Fat147
Calories (fat) extra38
Total Fat16g
Total Fat (extra)26
Saturated Fat2g
Saturated Fat (extra)10
Trans Fat0g
Cholesterol31mg
Cholesterol (extra)11
Sodium286mg
Sodium (extra)12
Potassium135mg
Carbohydrate56g
Carbohydrate (extra)19
Fiber1g
Fiber (extra)6
Sugars38g
Protein4g
Omega30g
Vitamin A71IU
Vitamin A (extra)1
Vitamin C2mg
Vitamin C (extra)4
Iron1mg
Iron (extra)8