BLUEBERRY COFFEE CAKE

by Jess
(California)

2 cups White Cake Flour
1 tsp Low Sodium Baking Powder
¼ tsp Salt
1-1/2 cup Fresh Blueberries
4 tbs. Margarine, softened
1-1/4 cups Sugar Substitute
¼ cup Sugar
2 Eggs, separated
1 tsp Lemon Extract
1 cup Low-Fat Buttermilk

Preheat the oven to 350 degrees. Coat a 9-cup or 10-cup nonstick tube pan with fat-free cooking spray.

In a medium bowl, mix the flour, baking powder and salt.

Transfer 1/2 cup of the flour mixture to another medium bowl. Add the blueberries and toss to coat with flour mixture. Set aside.

In a large bowl, beat the margarine until light, about 1 minute. Beat in the sugar substitute and sugar until fluffy, about 1 minute. Beat in the egg yolks, one at a time, beating for 30 seconds after each addition. Beat in the lemon extract.

Beat in the flour mixture, alternating with the buttermilk, beating for 30 seconds after each addition.

Using a different medium-size bowl and clean beaters, beat the egg whites until soft peaks form when the beaters are lifted, about 5 minutes. Fold into the batter. Fold in the blueberries.

Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes. Invert onto a rack and cool completely.