Photo of Apple-blueberry coffeecake by WW

Apple-blueberry coffeecake

Total Time
1 hr 5 min
20 min
45 min
Adding your own twists to boxed cake and muffin mixes—like we did in this delicious coffeecake—can make whipping up home-baked treats a snap. Here, we utilize store-bought blueberry muffin mix. But you can't have coffeecake without the delicious crumbly topping, which is made with some flour, sugar, margarine, and cinnamon. The cake is reduced in calories thanks to incorporating unsweetened applesauce, fat-free skim milk, and reduced-calorie margarine. But the sweet, hearty, comforting flavors are all there, and you'll find yourself making this cake for both breakfast and dessert. With only 20 minutes of prep time needed for a showstopping delight, you won't regret trying out this recipe.


Blueberry muffin mix

10¼ oz

Unsweetened applesauce

½ cup(s)

Fat free skim milk

½ cup(s)

Reduced-calorie margarine

2 Tbsp, melted


1 large egg(s)

Vanilla extract

1 tsp

All-purpose flour

3 Tbsp


2 Tbsp

Reduced-calorie margarine

1 Tbsp, chilled

Ground cinnamon

½ tsp


  1. Preheat oven to 350ºF. Coat an 8-inch square baking pan with cooking spray.
  2. Unpack mix. Drain blueberries (they should come with the mix), rinse under cold water and drain again; set aside. Pour dry mix into a large bowl. In a separate bowl, whisk together applesauce, milk, melted margarine, egg and vanilla. Add applesauce mixture to dry mix and whisk just until large lumps disappear. Fold in blueberries. Pour batter into prepared pan and smooth surface.
  3. To make topping: In a small bowl, combine flour, sugar, chilled margarine and cinnamon; mix with a fork until mixture forms small crumbs. Sprinkle over coffeecake.
  4. Bake until a wooden toothpick inserted in the center comes out clean, about 45 minutes.
  5. Cool cake, in pan, on a wire rack for 10 minutes. Slice into 12 pieces.