BLUEBERRY SWIRL COFFEE CAKE

BLUEBERRY SWIRL COFFEE CAKE

(from "cooking smart for a healthy heart")

INGREDIENTS

2 1/2 cups fresh/frozen blueberries

1/3 cup packed light brown sugar

1 tsp cinnamon

1/2 cup (1 stick) of margarine

1 cup granulated sugar (I reduced this to 3/4 cup)

1 large egg

1 large egg white

1 tbsp grated lemon zest

2 1/2 cups self-rising flour (cake flour)

1 1/4 cups reduced-fat milk (I used 1 %)

METHOD

1.Get out all the ingredients and let the cold stuff warm a bit

2. preheat oven to 350 F.

3. grease & four a 13 x 9 " baking pan

4. Toss 2 cups blueberries, brown sugar, & cinnamon in a small bowl until berries are coated

(reserve 1/2 cup of blueberries for the end of recipe)

5. Cream margarine & white sugar in a large bowl - w/ electric mixer @ high speed until it's light & fluffy (~ 4 mins.)

6. Add egg and egg white - beat 2 mins

7. Beat in lemon zest. Reduce speed to low.

8. Add flour alternately with milk. Stop the mixer occasionally to scrape down the sides of the bowl. Do not over-beat.

9. Spread half the batter into pan and sprinkle with blueberry mixture.

10. Spoon remaining batter over the top of the blueberries & smooth out with a spatula.

(helps to spoon ~ 8 spoon fulls over the berries and then smooth out)

11. Use a knife and swirl through the batter several times. I found that this was done by touching the knife to the bottom of the dish and swirling around. You can also make a tick tack toe pattern. The idea is to bring the blueberry/sugar mixture towards the top a bit.

12. Bake at 350 F for 40 - 45 minutes.

13. Cool in pan on wire rack. Enjoy!!

NUTRITION FACTS:

If you cut this into 16 pieces = each piece has 214 calories, 6.5 g of fat.

1/2 cup of blueberres = 40 calories & a good source of vitamin C & anti-oxidants