LifeNet Gets Cookin’: Blueberry Coffee Cake

With summer halfway over, we’re trying to cram in as many blueberry-based recipes as we can. And the best part about this one? Dual purpose: you can also make them as muffins!

Preheat oven to 400 degrees.

You’ll need:

-8” square pan (grease pan)

-1 large egg

-½ C skim milk (we use 1%)

-½ C plain nonfat yogurt

-3 T canola oil (or other neutral oil)

What you’ll do:

-Whisk together, and add…

*2 C flour

*½ C sugar

*4 t baking powder

*½ t salt

-Stir with a spoon until just blended (do NOT ovemix or cake will be tough).

-Fold in…

*1 ½ C blueberries…picked over, rinsed and patted dry (or frozen unsweetened berries; no need to defrost)

-Put in pan.

For the topping…

-3 T sugar

-2 T finely chopped walnuts (although we omit the walnuts and just use sugar and cinnamon)

-¼ t cinnamon

Finally…

-Stir together, sprinkle over cake (we usually use about 2 T of the topping).

-Bake in the middle of the oven for 20-25 minutes, or until the top is golden brown and the cake tester comes out clean.

-Let cool in the pan on a rack for 10 minutes (if you can wait!).

-Serve warm.