Holiday Blueberry Coffee Cake
A wonderful and light dessert after that heavy holiday meal! Can substitute dried cranberries for an even more festive cake.
INGREDIENTS | SERVES 10–12
Coffee Cake:
- Nonstick cooking spray
- 3/4 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 3/4 cup plain low-fat yogurt
- 1/2 cup low-fat milk
- 1 teaspoon vanilla
- 2 cups flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh blueberries
Topping:
- 1/2 cup sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1/4 cup trans-fat-free margarine, cut in chunks
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Preheat oven to 375°F.
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Spray a 9-inch square baking pan with nonstick cooking spray.
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Mix sugar, oil, eggs, yogurt, vanilla, and milk in a large bowl.
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Mix flour, salt, and baking powder together in a medium bowl.
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Add flour mixture to yogurt mixture.
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Mix in blueberries carefully.
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Prepare topping by mixing sugar, flour, cinnamon, and chunks of margarine together, until it resembles a crumb topping.
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Pour batter into baking pan. Sprinkle crumb topping.
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Bake 35 to 40 minutes.
Are Those Blueberries Magical?
Research has found that blueberries have properties that make them one of the healthiest fruits around. Certainly a versatile fruit, fresh or frozen, they can be used in cakes, muffins, milkshakes, toppings for low-fat yogurt, jams, and pies. Their incredible nutrients include vitamin K, vitamin C, antioxidants, manganese, and fiber. Studies continue on the intake of blueberries possibly playing a role in less risk of Alzheimer’s Disease, macular degeneration of the eye, stroke, cancer, and high blood pressure.
