Serves 8
285 cal · 57 min
Blueberry Coffee Cake
Recipe GLPRe0e3cd10c4ffcc
A light and tender blueberry coffee cake made with Greek yogurt and fresh fruit, topped with a simple walnut-sugar crumble. Perfect for breakfast or an afternoon treat.
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Ingredients
1 large egg
1/2 cup fat-free skim milk
1/2 cup fat-free vanilla yogurt
3 tablespoons canola oil
2 teaspoons grated lemon zest (yellow portion only)
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh or frozen unsweetened blueberries
3 tablespoons granulated sugar (for topping)
1/8 cup chopped walnuts (for topping)
Directions
Wash your hands thoroughly with soap and warm water.
Preheat your oven to 400°F and position the oven rack in the center position. Coat an 8- or 9-inch round or square baking pan with nonstick cooking spray.
In a large mixing bowl, whisk together the egg, milk, yogurt, canola oil, and lemon zest until well combined.
In a separate medium bowl, sift together the cinnamon, flour, sugar, baking powder, and salt.
Add the dry ingredients to the wet ingredients and, using a fork, stir very gently until just combined. Do not overmix; some small lumps are fine.
Gently fold in the blueberries using a rubber spatula, being careful not to crush them or overmix the batter.
Pour the batter into the prepared baking pan, spreading it evenly.
In a small bowl, combine the sugar and chopped walnuts.
Sprinkle the walnut-sugar topping evenly over the cake batter.
Place the pan in the preheated 400°F oven and bake for 30 to 35 minutes, until the top is lightly browned and a wooden toothpick inserted into the center comes out clean (indicating the cake is fully baked).
Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 10 minutes before serving.
Serve the cake warm or at room temperature. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for longer storage.
