Blueberry Coffee Cake

Ingredients

• 1 egg
• 1/2 cup fat-free (skim) milk
• 1/2 cup fat-free vanilla yogurt
• 3 tablespoons canola oil — or cooking oil of choice
• 2 teaspoons lemon peel, grated — yellow only
• 1/4 teaspoon cinnamon
• 2 cups all purpose flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries — or frozen unsweetened
• Topping Ingredients:
• 3 tablespoons sugar
• 1/8 cup walnuts, coarsely chopped

Method

1. Wash hands with soap and water.
2. Preheat oven to 400 °F.
3. Position rack in the center of the oven.
4. In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel.
5. Sift the cinnamon, flour, sugar, baking powder and salt onto the liquid ingredients.
6. Using a fork, stir very lightly, just until ingredients are combined.
7. Gently fold in the blueberries.
8. Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray.
9. In a small bowl combine the topping ingredients.
10. Sprinkle evenly over the cake batter.
11. Bake a 400 °F for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
12. Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.
13. Serve warm or at room temperature.