Tuesday, May 19, 2009

Blueberry Coffee Cake

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


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

4 comments:

  1. I've made this coffe cake twice now! So easy and delish!

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  2. I 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!

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  3. I 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!

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  4. This was so easy and yummy!

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