Lo's Blueberry Coffee Cake

Average: 5 (3 ratings)

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Yield	8 servings

1⁄4 teaspoon	cinnamon
1	egg
1⁄2 cup	nonfat milk
1⁄2 cup	yogurt, nonfat vanilla
3 tablespoons	canola oil
2 teaspoons	lemon peel (grated, 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
3 tablespoons	sugar
2 tablespoons	walnuts (coarsely chopped)

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 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.

Per recipe: $2.35
Per serving: $0.29

When tightly wrapped in plastic wrap, this coffee cake will keep for 3 to 4 days in the refrigerator. It also freezes very well.

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