Cakes: Low-Fat Blueberry Lemon Coffee Cake

By JoFClark

Mom

Ingredients

• 1 3/4 cups Gold Medal all-purpose flour
• 3/4 cup sugar
• 1 3/4 t baking powder
• 1/2 t salt
• 2 t grated lemon peel
• 1 cup skim milk
• 1/2 cup Second Nature Eggs real egg product
• 3 T butter, melted
• 1 cup frozen blueberries, thawed and well drained

Preparation

Step 1

Heat oven to 400 degrees
Grease round pan, 9 x 1 1/2 inches
Mix flour, sugar, baking powder, salt and lemon peel in medium bowl with spoon
Stir in milk, Second Nature and butter until well blended
Gently stir in blueberries
Spread in pan
Bake 20 to 25 minutes or until golden brown
Cool 10 minutes, remove from pan
Drizzle with favorite powdered sugar glaze if desired
As prepared, one serving provides 130 calories