Blueberry Coffee Cake

Ingredients

• 1 piece(s) Egg
• 1/2 cup Non-fat milk
• 1 tsp Yogurt, non-fat vanilla
• 3 tbsp Canola oil
• 1/2 tsp Cinnamon
• 2 piece(s) Lemon peel grated, yellow only
• 2 cup Flour, all purpose
• 2 tbsp Sugar
• 4 tbsp Baking powder
• 1/4 tsp Salt
• 1 cup Fresh (or frozen unsweetened) blueberries

Instructions

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

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