Blueberry-swirl Coffee Cake (healthy)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
• 1/3 cup packed light brown sugar
• 1 teaspoon cinnamon
• 1/2 cup margarine or 1/2 cup butter
• 1 cup granulated sugar
• 1 large egg
• 1 large egg
• 1 tablespoon grated lemon zest (its fine if you skip it, it gives extra flavor)
• 2 1/2 cups self-rising flour
• 1 1/4 cups reduced-fat milk (skim to 2% is fine)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour 13 x 9-inch caking pan.
• 3 toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
• 4 cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
• 5 add egg and egg and beat 2 minutes. beat in lemon zest.
• 6 reduce speed to low. add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
• 7 do not overbeat! if you do, you will have a very though cake.
• 8 spread half of batter into pan and sprinkle with blueberry mixture.
• 9 spoon remaining batter on top, spreadinng evenly.
• 10 swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
• 11 bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
• 12 cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
• 13 cut into 16 equal pieces.
• 14 serve and enjoy!