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Blueberry Coffee Cake

This healthy recipe comes from NDSU Extension Service.


  • 1 egg
  • 1/2 c. non fat milk
  • 1/2 c. nonfat vanilla yogurt
  • 3 Tbsp. canola or sunflower oil
  • 2 tsp. grated lemon peel (yellow only)
  • 2 cups flour
  • 1/2 c. sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. fresh blueberries (or frozen, thawed and drained)


  • 3 Tbsp. sugar
  • 2 Tbsp. coarsely chopped walnuts
  • 1/2 tsp. cinnamon


Preheat oven to 400 F. Position the rack in the center of the over. In a large bowl, whisk together the egg, milk, yogurt, oil and lemon peel. Sift the flour, stir very lightly, just until ingredients are combined. Gently fold in blueberries. Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray. In a small bowl, combine the topping ingredients. Sprinkle evenly over the cake batter. Bake at 400 F for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.

Makes 8 servings.

Per Serving: about 250 calories, 6 grams (g) of fat, 45 g carbohydrate, 2 g fiber

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