Lo’s Blueberry Coffee Cake

Ingredients

1 egg

1/2 cup nonfat milk

1/2 cup yogurt, nonfat vanilla

3 Tablespoons canola oil

2 teaspoons grated lemon peel (yellow only)

2 cups flour

1/2 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cup fresh (or frozen unsweetened) blueberries

TOPPING:

3 Tablespoons sugar

2 Tablespoons coarsely chopped walnuts

1/4 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees. Position rack in the center of the oven.

2. In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel.

3. Sift the flour, sugar, baking powder and salt onto the liquid ingredients. Using a fork, stir very lightly, just until ingredients are combined.

4. Gently fold in the blueberries. Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray.

5. In a small bowl combine the topping ingredients. Sprinkle evenly over the cake batter.

6. Bake 400 degrees for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.

7. Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.

8. Serve warm or at room temperature.

Serves: 8; Serving size = 1/8 of recipe

Per serving: Calories 250; Total fat 6 g; Saturated fat .5 g; Sodium 420 mg; Carbohydrates 45 g; Dietary Fiber 2 g; Sugars 19 g; Protein 6 g; Calcium 20%; Iron 10%

Recipe courtesy of the California Department of Health Services – California Project LEAN

http://recipefinder.nal.usda.gov/index.php?mode=display&rec_id=310