Blueberry Coffee Cake

Makes:  8 servings

Ingredients
1 egg 
½ cup milk, non-fat
½ cup yogurt, non-fat vanilla
3 Tbs canola oil
¼ tsp cinnamon
2 tsp lemon peel, grated, yellow part only
2 cups flour
½ cup sugar
4 tsp baking powder
½ tsp salt
1 ½ cups fresh (or frozen unsweetened) blueberries 

For the topping: 
3 Tbs sugar
2 Tbs walnuts, coarsely chopped

Instructions
  1. Preheat oven to 400°F. 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 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.

*Nutrition information includes toppings.

Source: California Department of Health Services, California’s Chefs Cook Lean California Project LEAN 
​​Nutrition Information*
Serving Size: 1 piece

Calories: 280
Total Fat: 7g
Saturated Fat: 1g
Protein: 5g
Sodium: 170mg
Carbohydrates: 50g
Added Sugar: 17g
Fiber: 2g