Here is the fantastic Blueberry Coffee Cake recipe (from Cooking Light Cookbook), my friend Emily made this for brunch last week and it was delicious!
1/4 cup stick margarine, softened
1/2 (8 ounce) package nonfat cream cheese
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh or frozen huckleberries or blueberries, unthawed
Vegetable cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 (8 ounce) package nonfat cream cheese
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh or frozen huckleberries or blueberries, unthawed
Vegetable cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon
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.
Combine flour, baking powder and salt; stir into margarine mixture. Stir in vanilla; fold in berries. Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons sugar and cinnamon; springle over batter.
Bake at 350 degrees for 1 hour; cool on a wire rack. Yield: 10 servings (serving size: 1 wedge)
Photo credit Cookinglight.com
Anonymous says
June 12, 2009 at 6:32 pmI've made this coffe cake twice now! So easy and delish!
Anonymous says
March 13, 2012 at 9:23 pmI baked the coffee cake last night right after I saw it on Pinterest and cannot stop eating it! I agree – the cake was very easy and delicious. Thanks for sharing!
Anonymous says
March 13, 2012 at 9:40 pmI make mine without cream cheese and no egg and put a topping of chopped pecans, cold butter, cinnamon and flour, cut butter in with knife. If I use frozen blueberries I rinse them off and put them in frozen and they do fine.I might have to tr
y one with cream cheese though!
cbe 157 says
May 27, 2012 at 12:37 pmThis was so easy and yummy!