Blueberry Coffee Cake

45 min · Serves 8

Based on a recipe from California’s Chefs Cook Lean, Adapted from Lo's Blueberry Coffee Cake California Department of Health Services, via USDA MyPlate Kitchen

What goes in

• 1egg
• ½ cupnon-fat milk
• ½ cupnon-fat vanilla yogurt
• 44.4 mlcanola oil
• 1.2 mlcinnamon
• 9.9 mlgrated lemon peel
• 2 cupsall-purpose flour
• ½ cupsugar
• 19.7 mlbaking powder
• 2½ mlsalt
• 1½ cupsblueberries
• 44.4 mlsugar for topping
• 0.1 cupchopped walnuts

How to cook it

1. Heat your oven to 400 °F and place the rack in the middle position.
2. Whisk the egg, milk, yogurt, oil, and lemon zest together in a large mixing bowl.
3. Sift the flour, sugar, baking powder, and salt directly into the wet mixture.
4. Stir the ingredients with a fork just until they are combined, being careful not to overmix.
5. Gently fold the blueberries into the batter.
6. Transfer the batter into an 8- or 9-inch baking pan that has been coated with nonstick spray.
7. Mix the topping ingredients in a small bowl and sprinkle them evenly over the top of the batter.
8. Bake for 30 to 35 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean.
9. Let the cake rest in the pan on a wire rack for at least 10 minutes before serving warm or at room temperature.

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