Favourite Blueberry Coffee Cake
I used lightly-toasted flaked coconut instead of the nuts and baked it in a 9-inch spring form pan. YUM!
Yield
12 servingsPrep
15 minCook
45 minReady
80 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
eggs
|
|
½ | cup |
milk
nonfat |
|
½ | cup |
yogurt
low fat |
|
3 | tablespoons |
canola oil
|
|
2 | tablespoons |
lemon
peel, grated (yellow only) |
|
2 | cups |
all-purpose flour
or whole wheat |
|
½ | cup |
sugar
|
|
4 | teaspoons |
baking powder
|
|
½ | teaspoon |
salt
|
|
1 ½ | cups |
blueberries, unsweetened, frozen
or fresh |
* |
For the topping | |||
3 | tablespoons |
sugar
|
|
2 | tablespoons |
walnuts
coarsely chopped |
|
¼ | teaspoon |
cinnamon
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
eggs
|
|
118 | ml |
milk
nonfat |
|
118 | ml |
yogurt
low fat |
|
45 | ml |
canola oil
|
|
3E+1 | ml |
lemon
peel, grated (yellow only) |
|
473 | ml |
all-purpose flour
or whole wheat |
|
118 | ml |
sugar
|
|
2E+1 | ml |
baking powder
|
|
2.5 | ml |
salt
|
|
355 | ml |
blueberries, unsweetened, frozen
or fresh |
* |
For the topping: | |||
45 | ml |
sugar
|
|
3E+1 | ml |
walnuts
coarsely chopped |
|
1.3 | ml |
cinnamon
|
Directions
Preheat oven to 400℉ (200℃). Position rack in the center of the oven.
In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel. Sift the flour, sugar, baking powder and salt onto the liquid ingredients. Using a fork, stir very lightly, just until ingredients are combined. Gently fold in the blueberries.
Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray. In a small bowl combine the topping ingredients. Sprinkle evenly over the cake batter.
Bake a 400℉ (200℃) for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
Allow the cake to cool in the baking pan on a wire rack for at least 20 minutes. Serve warm or at room temperature.