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    Blueberry-Swirl Coffee Cake – 16 -- w


    Source of Recipe


    RD Cooking Smart for a Healthy Heart
    Blueberry-Swirl Coffee Cake – 16 -- w
    Serves: 16

    2-1/2 c. fresh or frozen blueberries, ‘divided’
    1/3 c. packed light brown sugar
    1 tsp. cinnamon
    1/2 c. (1 stick) margarine
    1 c. granulated sugar
    1 large egg
    1 large egg white
    1 T. grated lemon zest
    2-1/2 c. self-rising flour (see Make-Your-Own Section)
    1-1/4 c. 2% milk

    Preheat oven to 350º. Grease and flour a 13x9-in. baking pan. Toss 2 cups blueberries, brown sugar, and cinnamon in a small bowl until berries are coated.

    Cream margarine and granulated sugar in a large bowl at HIGH speed until light & fluffy, about 4 minutes. Add egg and egg white and beat 2 minutes. Beat in lemon zest. Reduce speed to LOW. Add flour alternately with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula. Do Not Overbeat.

    Spread half of the batter into pan and sprinkle with blueberry mixture. Spoon remaining batter on top, spreading evenly. Swirl through batter several times with knife, then top with remaining blueberries.

    Bake until a wooden toothpick inserted near the center comes out with moist crumbs clinging, 40 to 45 minutes. Cool in pan on wire rack 15 minutes. Cut into 16 equal pieces. Serve warm or at room temperature.

    One piece equals: 214 calories…6.5 gm fat (1 gm saturated)…15 mg cholesterol…335 mg sodium…36 gm carbohydrate…1 gm fiber…3 gm protein +++WWP: 5
 

 

 

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