Blueberry Coffee Cake
|Food Styling by Lisa (not quitting the day job)|
This cake is not overly sweet, but is perfect with coffee for a breakfast treat.
1 large egg
1/2 cup fat-free milk
1/2 cup plain fat-free yogurt
3 tablespoons light olive oil
2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1 1/2 cups frozen blueberries
1 tablespoon all-purpose flour
2 tablespoons sugar
2 tablespoons chopped walnuts
1/4 teaspoon ground cinnamon
Preheat oven to 400°.
Whisk together first 4 ingredients in a large bowl.
Mix flour and next 3 ingredients in another bowl.
Stir flour mixture into egg mixture just until dry ingredients are moistened.
Toss 1 1/2 cups blueberries in 1 Tbsp. flour; fold into batter.
Pour into a lightly greased 9-inch cake pan.
Sprinkle with sugar, chopped walnuts, and cinnamon.
Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes
Remove from pan onto plate to serve, or onto wire rack to cool completely.
Adapted from My Recipes.