1 egg
1/2 cup nonfat milk
1/2 cup yogurt, nonfat vanilla
3 Tablespoons canola oil
2 teaspoons grated lemon peel (yellow only)
2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup fresh (or frozen unsweetened) blueberries
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For the topping:
3 Tablespoons sugar
2 Tablespoons coarsely chopped walnuts
1/4 teaspoon cinnamon

1. Preheat oven to 400 degrees. 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 degrees 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.

Note: When tightly wrapped in plastic wrap, this coffee cake will keep for 3 to 4 days in the refrigerator. It also freezes very well.

Adapted from:
California\’s Chefs Cook Lean
California Project LEAN
California Department of Health Services