Blueberry Coffee Cake (#1002)

Serves
Ready
8
50
Minutes
Prep
Cook
15
Minutes
35
Minutes
Categories
Cakes Desserts Frostings Fruits Nuts Any American Dessert Snack Tea Hors d'oeuvre Fruits Low Fat Dairy Eggs Gluten Milk Nut Tree Nuts Wheat Bake Not Spicy
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Ingredients

  • 1 large Egg
  • 1/2 cup Milk nonfat
  • 3 tablespoons Canola Oil
  • 2 tablespoons Lemon peel, grated (yellow only)
  • 2 cups All-Purpose Flour or whole wheat
  • 1/2 cup Sugar
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 cups Blueberries unsweetened, frozen or fresh

For The Topping

  • 3 tablespoons Sugar
  • 2 tablespoons Walnuts coarsely chopped
  • 1/4 tsp Cinnamon

Directions

  1. Preheat oven to 400° f (200° c).
  2. 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 flour, sugar, baking powder and salt into the liquid ingredients.
  5. Using a fork, stir very lightly, just until ingredients are combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into an 8 or 9 inch baking pan coated with nonstick spray.
  8. In a small bowl combine the topping ingredients.
  9. Sprinkle evenly over the cake batter.
  10. Bake at 400° f (200° c) for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
  11. Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.
  12. Serve warm or at room temperature.
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