Blueberry Swirl Coffee Cake Healthy Recipes

BLUEBERRY-CINNAMON COFFEE CAKE

Steps:

• Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
• Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
• Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
• Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
• Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
• Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
• Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 13 x 9-inch caking pan.
• Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
• Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
• Add egg and egg white and beat 2 minutes. Beat in lemon zest.
• Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
• DO NOT OVERBEAT! If you do, you will have a very though cake.
• Spread half of batter into pan and sprinkle with blueberry mixture.
• Spoon remaining batter on top, spreadinng evenly.
• Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
• Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
• Cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
• Cut into 16 equal pieces.
• Serve and enjoy!