I have a low-fat, low-sugar blueberry and banana coffeecake recipe to share today. It’s a lovely treat for breakfast, with a cup of tea for an afternoon snack or with a scoop of vanilla ice cream for dessert.
It comes together quickly and bakes up tall and fluffy dotted throughout with plump, juicy blueberries.
It’s not overly sweet with only 5 tablespoons of sugar. The banana does a really great job at sweetening it up and balancing out the tart blueberries.
Have you ever noticed that baking blueberries brings out their tartness? Even if they were quite sweet to begin with?
That’s why bananas and blueberries are a match made in heaven. A perfect balance of sweet and tart.
And did I mention there’s no oil? Just 4 tablespoons of butter in the entire cake.
You won’t miss any of the fat or sugar and you’re sure to love it!