The magazine in which I found the recipe for Blueberry Coffee Cake included it in the “lightened-up” category. Fat-free milk and fat-free yogurt, along with a generous addition of healthy blueberries, helped make this a guilt-free baked delight as the miles rolled along.
The blueberries are antioxidant-rich; the recipe is said to contain only 219 calories a slice. I think this would be a great Easter-morning goody as well, as we plan ahead for a holiday breakfast or brunch.
Blueberry Coffee Cake
1 large egg (or 1/4 cup egg substitute)
1/2 cup fat-free milk
1/2 cup plain fat-free yogurt
3 tablespoons vegetable oil
2 cups all-purpose flour
1/2 cup granulated sugar (or sugar substitute)
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1 tablespoon all-purpose flour
2 tablespoons turbinado sugar
2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon
Preheat oven to 400 degrees. In a large bowl whisk together first 4 ingredients. In another bowl sift together flour and next 3 ingredients. Stir flour mixture into egg mixture just until dry ingredients are moistened. Toss 1 1/4 cups blueberries in 1 tablespoon flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle batter with remaining 1/4 cup blueberries. Stir together 2 tablespoons turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter. Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in the center emerges clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Makes 10 servings. (Source: Southern Living January 2013)
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