Lo's Blueberry Coffee Cake

Rating: 
(3 votes)
Makes: 8 servings
Total Cost: $2.35
Serving Cost: $0.29

Ingredients

1 unit
egg
1/2 cup
non-fat milk
1/2 cup
yogurt, non-fat vanilla
3 tablespoons
canola oil
1/4 teaspoon
cinnamon
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 cups
fresh (or frozen unsweetened) blueberries
unit
Topping Ingredients:
3 tablespoons
sugar
2 tablespoons
walnuts (coarsely chopped)

Directions

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.

English

Notes

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

Reviews

5
5
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