Recipe by Baking Latina Girl
This coffe cake is amazing!! You have to try it. I found this recipe in a cookbook i recently purchased: Cooking Smart for a Healthy Heart. This moist and tender cake is bursting with juicy berries. Brown sugar and cinnamon make it so melt-in-your mouth delicious that you won't believe that its lower in calories, fat, and cholesterol than traditional coffee cake. And the aroma from the baking cake is sure to rouse the sleepyheads at your house. Serve it warm from the oven-it's worth waking up for. :) Traditional coffe cake recipes call for at least 2 egg, but using just one whole egg and an egg white ensure that your cake will have a light, delicate texture. It also makes this even healthier.
Top Review by 2SpiceItUp
The cake was very moist and fluffy and the flavor was nice. I added about a teaspoon of water to the berries to get the sugar to "stick". The berries inside the cake were delicious, my only problem with it was the berries on top of the cake, they just weren't as sweet as I would've liked them to be. Next time I think I will toss those in the sugar too and sprinkle some sugar on top to give it the full "coffee cake" effect. All in all a great recipe and I will definitely be making it again. Thanks for posting!
- 2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries
- 1⁄3 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon grated lemon zest (its fine if you skip it, it gives extra flavor)
- 2 1⁄2 cups self-rising flour
- 1 1⁄4 cups reduced-fat milk (skim to 2% is fine)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Grease and flour 13 x 9-inch caking pan.
- Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
- Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
- Add egg and egg white and beat 2 minutes. Beat in lemon zest.
- Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
- DO NOT OVERBEAT! If you do, you will have a very though cake.
- Spread half of batter into pan and sprinkle with blueberry mixture.
- Spoon remaining batter on top, spreadinng evenly.
- Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
- Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
- Cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
- Cut into 16 equal pieces.
- Serve and enjoy!