Blueberry-Swirl Coffee Cake (Healthy) - cooking recipe

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 white
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)

Preparation

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!