After your morning workout, enjoy a piece of Blueberry Coffee Cake with a fresh melon cup and skim milk.

Recipe by Oxmoor House January 1995


Recipe Summary test

35 mins
35 mins
6 servings.


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Light Cooking for Two

Nutrition Facts

206 calories; calories from fat 28%; fat 6.5g; saturated fat 0.9g; protein 3g; carbohydrates 35.4g; sodium 133mg.