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Blueberry Coffee Cake - 2

This healthy recipe comes from NDSU Extension Service.


•     1¾ cups all-purpose flour, divided
•     ¼ cup firmly packed light brown sugar
•     1 tablespoon unsalted butter
•     ½ cup wheat germ (or crushed corn flakes)
•     peel and juice from ½ an orange
•     1 teaspoon ground cinnamon
•     ¼ cup granulated sugar
•     1½ teaspoons baking powder
•     ½ teaspoon baking soda
•     ¼ cup crushed bran cereal
•     ½ cup orange-flavored low-fat yogurt
•     ¼ cup 1-percent or fat-free (skim) milk
•     1 large egg
•     3 tablespoons vegetable oil
•     1 teaspoon vanilla extract
•     1 cup fresh blueberries


For the topping, fork together 2 tablespoons of the flour, the brown sugar, butter, wheat germ,

1/8 teaspoon of orange peel and the cinnamon. Set aside. Sift together all but 2 tablespoons of

the remaining flour, the granulated sugar, baking powder and baking soda. Add bran cereal and

remaining orange peel and toss. Beat together the orange juice, yogurt, milk, egg, oil and

vanilla. Lightly dust the blueberries with remaining flour. Add yogurt mixture and the

blueberries to the dry ingredients. Stir together gently just until blended (don't over mix).

Spread batter in a greased 8-inch round pan and scatter topping over top. Bake 40 minutes at

350 F or until a wooden skewer inserted in the center comes out clean. Cool on a wire rack

before serving.

Makes 8  servings.

Per Serving: about 270 calories and 8 grams (g) of fat.

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