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Blueberry Coffeecake

Blueberry Coffeecake
Blueberry Coffeecake
This healthy recipe comes from NDSU Extension Service.


  • 1 c. lemon low-fat yogurt
  • 3 Tbsp. vegetable oil
  • 1 egg
  • ½ c. sugar
  • 1½ c. flour
  • 1 Tbsp. grated lemon peel
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1½ c. fresh or frozen blueberries*


Heat oven to 375 F. Spray a 9- by 9- by 2-inch baking pan with nonfat cooking spray. Beat yogurt, oil, egg and sugar in a large bowl. Stir in remaining ingredients except blueberries. Carefully stir in blueberries. Spread all ingredients in the pan. Bake about 35 to 40 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Serve warm or cool.
Option: Instead of blueberries, use raspberries or blackberries.
Option: Drizzle lemon glaze over top after baking. To make glaze, mix b c. powered sugar and 3 to 4 tsp. fresh lemon juice. Mix sugar and lemon juice until smooth and drizzle on cake. Note: nutrition information does not include optional lemon glaze.

Makes eight servings.

Per Serving: 227 calories, 6 grams (g) fat, 38 g carbohydrate, 2 g fiber, 12 g sugar, 6 g protein, 192 milligrams sodium.

Source: Recipe provided by Washington Farmers Market Nutrition Program

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