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Blueberry Coffee Cake - Dietitian's Choice Recipe
  (267 ratings) Nutrition Information:
Calories: 227Protein: 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.
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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)
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 375º 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! |
| Ratings & Reviews |
(267 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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