Blueberry coffee cake is a perfect breakfast treat or dessert, with of course, a cup of your favorite coffee (or tea). Perfect for a snack alone or to share with guests, it’s sure to be a tasty favorite! If you can’t get enough of blueberries (a great source of antioxidants), try our blueberry muffins.
Makes: 8 Servings
Ingredients
1 egg
1/2 cup milk, non-fat
1/2 cup yogurt, non-fat vanilla
3 Tbs canola oil
1/4 tsp cinnamon
2 tsp lemon peel, grated, yellow part only
2 cups flour
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh (or frozen unsweetened) blueberries
For the topping:
3 Tbs sugar
2 Tbs walnuts, coarsely chopped
Instructions
- Preheat oven to 400°F. Position rack in the center of the oven.
- In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel.
- Sift the flour, sugar, baking powder, and salt onto the liquid ingredients. Using a fork, stir very lightly, just until ingredients are combined.
- Gently fold in the blueberries. Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray.
- In a small bowl, combine the topping ingredients. Sprinkle evenly over the cake batter.
- Bake for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
- Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.
*Nutrition information includes toppings.
Source: California Department of Health Services, California Chefs Cook Lean California Project LEAN
