Blueberry-Swirl Coffee Cake (Healthy)

Name: Blueberry-Swirl Coffee Cake (Healthy)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 13 x 9-inch baking pan, 16 serving(s)
Ingredients: 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)

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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.

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READY IN: 1hr

SERVES: 16

YIELD: 1 13 x 9-inch baking pan

UNITS: US

INGREDIENTS

Nutrition

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

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!