Blueberry Coffee Cake

This recipe is from Cooking Light, a 5-Star recipe in a best of 10 years cookbook.  That should tell ya - it's a keeper.  And, it is.  Great for breakfast, brunch, dessert - whatever you want it to be for.  It can also be easily doubled, especially since you only use one-half of the cream cheese package. The most satisfying part about this recipe is the coffee cake itself comes off amazingly delicious, moist, and blueberry-tastic, but it is not heavy.  You won't feel the need to run 3 miles after eating a slice, plus maybe another teensy bite or two.

¼ cup stick margarine, softened ( I used real butter)

one-half of an 8 oz. package of lower fat cream cheese

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

2 cups blueberries, fresh or frozen. (I used frozen, unthawed)

* * *

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions:

Beat butter and cream cheese at medium speed until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.

Combine flour, baking powder, and salt; stir into butter mixture. Stir in vanilla, then fold in berries.

Pour batter into a 9-inch round cake pan coated with cooking spray

Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.

Bake at 350F for 1 hour; cool on a wire rack.