Blueberry sour cream coffee cake
1 large egg(s)
Reduced-fat sour cream
Dark brown sugar
1 tsp, grated
- Preheat the oven to 350°F. Spray a 7 x 11-inch baking dish with nonstick spray.
- Combine the egg, oil, and granulated sugar in a bowl. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder, and five-spice powder. Mix in the egg mixture. Pour the batter into the baking dish, then scatter the blueberries on top.
- Combine the brown sugar, orange zest, butter, and the remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool slightly, then cut into 12 pieces.