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!
营养成分（每份）
每份数值 · 每份分量: 1/8 of recipe
285
卡路里
6g
蛋白质
49g
碳水
8g
脂肪
2g
膳食纤维
22g
糖
418mg
钠
饱和脂肪 1 g · 胆固醇 26 mg
圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。
食材
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
步骤
- 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.
来源: USDA MyPlate Kitchen · California’s Chefs Cook Lean, Adapted from Lo's Blueberry Coffee Cake California Department of Health Services
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