Blueberry Coffee Cake

• Preparation Time: 45 minutes
• Number of Servings: 8

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
• For the topping:
• 3 Tablespoons sugar
• 2 Tablespoons =oarsely chopped walnuts
• 1/4 teaspoon cinnamon
• 1 Tbsp cilantro 

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 an8- 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 a 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. 

Serving size: 1/8 recipe

Each serving provides:

• Serving Size 1/8 salad
• Calories: 250
• Calories from fat: 60

Source: Produce for Better Health