Usually we provide you with heart-healthy recipes for main course and sides. But today we want to provide you with a heart-healthy dessert. Who doesn’t like dessert? So try this amazing blueberry coffee cake with a pot of herbal tea for a great way to end your meal.
Ingredients:
- 2 1/2 cups fresh or frozen blueberries
- 1/3 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) margarine
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon grated lemon zest
- 2 1/2 cups self-rising flour
- 1 1/4 cups reduced-fat (2%) milk
Instructions:
1. Preheat oven to 350°F. Grease and flour 13 x 9-inch baking pan. Toss 2 cups blueberries, brown sugar, and cinnamon in a small bowl until berries are coated.
2. Cream margarine and granulated sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 4 minutes.
3. Add egg and egg white and beat 2 minutes.
4. Beat in lemon zest. Reduce speed to low.
5. Add flour alternately with milk, one-third at a time, stopping the mixer occasionally to scrape the bowl with a rubber spatula. Do not over beat.
6. Spread half of the batter into the pan and sprinkle with blueberry mixture. Spoon remaining batter on top, spreading evenly.
7. Swirl through batter several times with a knife, then top with remaining blueberries.
8. Bake until a toothpick inserted in center comes out with moist crumbs clinging, 40–45 minutes. Cool in pan on wire rack 15 minutes. Cut into 16 equal pieces. Serve warm or at room temperature.
Fresh raspberries or sliced strawberries work equally well in this recipe. Add orange zest in place of lemon zest and add 2 tablespoons fresh orange juice to the batter for more citrus flavor.
We collected dozens of great heart healthy recipes for you – Here they are…
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