Ingredients
-
1/4
-
4
-
1
-
1
-
1
-
1
-
1/4
-
1
-
2
-
1
-
2
-
-
-
-
Directions
Low Fat Blueberry Coffee Cake, 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 , Excellent coffee cake! The consistnecy and flavor were perfect I was worried because the batter was really thick, but it baked up beautifully We also really loved the yummy topping used 1 1/2 C frozen blueberries and thought it was plenty Thank you! Made for the Spring 2014 Pick A Chef event , Really, really good! DH said the cake part was great but he doesn’t like blueberries He thought I should use strawberries Probably not! Next time I’ll try chopped apples or pineapple used 1/4 cup 0% Fage greek yogurt instead of cream cheese Made for 2013 Spring Safari PAC
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Steps
|
1
Done
|
Preheat Oven to 350f Spray 9-Inch Round Cake Pan With Cooking Spray. ( |
|
2
Done
|
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
Done
|
Combine Flour, Baking Powder, and Salt; Stir Into Margarine Mixture. Stir in Vanilla; Fold in Berries (gently). |
|
4
Done
|
Pour Batter Into Prepared Pan. |
|
5
Done
|
Combine 2 Tablespoons Sugar and Cinnamon; Sprinkle Over Batter. |
|
6
Done
|
Bake at 350f For 50 Minutes; Cool on a Wire Rack. |
