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Blueberry Coffee Cake - Dietitian's Choice Recipe
Blueberry Coffee Cake - Dietitian's Choice Recipe

Category: Dessert | Serves: 8

(276 ratings)

Nutrition Information:
Calories: 227
Protein: 6 g
Carbs: 38 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 192 mg
Fiber: 2 g

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Lemon yogurt gives this coffee cake a tangy twist that is fantastic with blueberries.
Ingredients:
1 cup lemon lowfat yogurt
3 tablespoons vegetable oil
2 egg whites
1/2 cup sugar
1 1/2 cup flour
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen* blueberries
*(be sure that any frozen fruit you decide to use be thawed and drained before adding to recipe)
Directions:
1 Heat oven to 375 F. Spray a 9x9x2" square pan with nonfat cooking spray.
2 Beat yogurt, oil, egg whites and sugar in a large bowl. Stir in remaining ingredients except blueberries.
3 Carefully stir in blueberries. Spread all ingredients in pan.
4 Bake about 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Cut into 8 squares.
5 ENJOY!

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