Blueberry Coffee Cake VI
This coffee cake is wonderful for breakfast but also when having company for dinner or going to someone's home for a meal.
1/3 cup butter, room temperature
3/4 cup granulated (white) sugar
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries
3 tablespoons granulated (white) sugar
2 teaspoons ground cinnamon
2 teaspoons confectioners' (powdered) sugar
Preheat oven to 350°F (177°C). Grease a fluted tube pan with Pan Release or baking spray with flour.
In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.
Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack to cool completely. Dust with confectioners' sugar.
Preparation Time: 20 minutes
Bake Time: 50 minutes
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Amount per serving: Calories 191, Fat 7 g (Saturated Fat 4 g), Cholesterol 32 mg, Sodium 218 mg, Carbohydrate 30 g, Fiber 1 g, Protein 4 g. Diabetic Exchanges: Starch 1 1/2, Fat 1, Fruit 1/2.
Recipe Courtesy Of
Leslie Palmer, Swampscott, Massachusetts