Low Fat Blueberry Coffee Cake

lmkga's Note:

This is easy delicious and a great dessert or breakfast recipe. I originally got this from Cooking Light a long time ago. The Cooking Light staff voted this coffee cake as one of the top five recipes from their first 10 years.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Yield: 1 cake

• ¼ cup margarine , softened
• 4 ounces cream cheese
• 1 cup sugar
• 1 egg
• 1 cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 2 cups frozen blueberries
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar

Directions:

1. Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
2. Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
3. Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
4. Pour batter into prepared pan.
5. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
6. Bake at 350F for 50 minutes; cool on a wire rack.

Reviews

[Chef #570804 Halifax Liz]

I made this a few days ago to share with my neighbour. This is certainly for blueberry lovers and I found that 2 cups of blueberries was too much, at least using frozen ones. Next time I will make it in blueberry season and use fresh. The frozen blueberries were difficult to incorporate easily but taste was wonderful. Also used butter rather than margarine because I feel that it goes better with cream cheese - a more velvety texture.