Blueberry Coffee Cake

16 ingredients
5 steps

Ingredients

  • Vegetable cooking spray
  • 1 teaspoon all-purpose flour
  • 1/4 cup plus 1 tablespoon reduced-calorie margarine, softened
  • 1/2 cup sugar, divided
  • 3 tablespoons skim milk
  • 3 tablespoons frozen egg substitute, thawed
  • 3/4 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • Dash of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1/2 cup fresh or frozen blueberries
  • 2 tablespoons regular oats, uncooked
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. 1
    Coat a 6-inch square pan with cooking spray; dust pan with 1 teaspoon flour, and set aside.
  2. 2
    Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/4 cup plus 2 tablespoons sugar, beating well.
  3. 3
    Combine milk and egg substitute, stirring well. Combine 3/4 cup flour, baking powder, and salt; add to margarine mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, and set aside.
  4. 4
    Combine remaining 2 tablespoons sugar, water, and cornstarch in a small saucepan, stirring well. Add blueberries, and cook over medium heat, stirring constantly, until thickened and bubbly.
  5. 5
    Spoon half of batter into prepared pan. Spoon blueberry mixture over batter. Spoon remaining batter over blueberry mixture. Combine oats, brown sugar, and cinnamon; sprinkle over batter. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.

Products Matching These Ingredients

More Recipes to Try