After your morning workout, enjoy a piece of Blueberry Coffee Cake with a fresh melon cup and skim milk.
Vegetable cooking spray
1 teaspoon all-purpose flour
1/4 cup plus 1 tablespoon reduced-calorie margarine, softened
1/2 cup sugar, divided
3 tablespoons skim milk
3 tablespoons frozen egg substitute, thawed
3/4 cup all-purpose flour
1 1/4 teaspoons baking powder
Dash of salt
1/2 teaspoon vanilla extract
1 tablespoon water
2 teaspoons cornstarch
1/2 cup fresh or frozen blueberries
2 tablespoons regular oats, uncooked
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
How to Make It
Coat a 6-inch square pan with cooking spray; dust pan with 1 teaspoon flour, and set aside.
Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/4 cup plus 2 tablespoons sugar, beating well.
Combine milk and egg substitute, stirring well. Combine 3/4 cup flour, baking powder, and salt; add to margarine mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, and set aside.
Combine remaining 2 tablespoons sugar, water, and cornstarch in a small saucepan, stirring well. Add blueberries, and cook over medium heat, stirring constantly, until thickened and bubbly.
Spoon half of batter into prepared pan. Spoon blueberry mixture over batter. Spoon remaining batter over blueberry mixture. Combine oats, brown sugar, and cinnamon; sprinkle over batter. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.