- prep 20 min cook 40 min
- serves 16
This moist and tender cake is bursting with juicy berries. Brown sugar and cinnamon make it so melt-in-your-mouth delicious you won’t believe it’s lower in calories, fat, and cholesterol than traditional coffee cake.
- 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 60 minutes
Healthy Cooking Tip 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.
Healthy Cooking Tip
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.
Nutritional Information(per serving)
- Calories: 210
- Calories from Fat: 60
- Fat: 7g
- Saturated Fat: 2g
- Sodium: 340mg
- Carbs: 36g
- Protein: 3g
- Fiber: 1g
Blood Pressure Nutrients: 4mg Vitamin C, 7mg Magnesium, 127mg Potassium, 97mg Calcium
Health Points: Blueberries are very low in calories and high in vitamin C. They also have high antioxidant properties.
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