Blueberry-Swirl Coffee Cake (Healthy)

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READY IN: 1hr
SERVES: 16

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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