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!
peel, grated (yellow only)
or whole wheat
blueberries, unsweetened, frozen
|For the topping:|
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.