Low Fat Blueberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. Ingredients:
1/4 cup margarine, softened |
4 ounces cream cheese |
1 cup sugar |
1 egg |
1 cup flour |
1 teaspoon baking powder |
1/4 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.
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