Blueberry Coffee Cake
A delicious addition to your breakfast table, or enjoy a slice as an afternoon snack. Fresh berries work well, but if they aren’t available or in season, try this recipe with (thawed) frozen berries. Either way, it’s sure to please!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
285
Calories
6g
Protein
49g
Carbs
8g
Fat
2g
Fiber
22g
Sugar
418mg
Sodium
Saturated Fat 1 g · Cholesterol 26 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
egg
1
fat-free (skim) milk
1/2 cup
fat-free vanilla yogurt
1/2 cup
canola oil
3 tablespoons · or cooking oil of choice
lemon peel, grated
2 teaspoons · yellow only
cinnamon
1/4 teaspoon
all purpose flour
2 cups
sugar
1/2 cup
baking powder
4 teaspoons
salt
1/2 teaspoon
fresh blueberries
1 1/2 cups · or frozen unsweetened
sugar
3 tablespoons
walnuts, coarsely chopped
1/8 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 400 °F. Position rack in the center of the oven.
- 3
In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel.
- 4
Sift the cinnamon, flour, sugar, baking powder and salt onto the liquid ingredients. Using a fork, stir very lightly, just until ingredients are combined.
- 5
Gently fold in the blueberries. Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray.
- 6
In a small bowl combine the topping ingredients. Sprinkle evenly over the cake batter.
- 7
Bake a 400 °F for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
- 8
Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.
- 9
Serve warm or at room temperature.
Source: USDA MyPlate Kitchen · California’s Chefs Cook Lean, Adapted from Lo's Blueberry Coffee Cake California Department of Health Services
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