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Light And Quick Blueberry Coffee Cake

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By MARCIA BIGGS

Published: February 15, 2008

Breakfast is pretty much a nonexistent meal for me during the week. It basically consists of coffee as I'm rushing out the door to work.

If you're like me, you might give a little more thought to breakfast on the weekends or when you have houseguests.

I like to keep a coffeecake in the freezer so I can pop it out and serve when the mood strikes. Lighter cakes will thaw in less than an hour. I always have fresh fruit around, too, which I can cut up into a fruit salad in a matter of minutes. Voila — a light breakfast with no muss or fuss.

This recipe for Blueberry Yogurt Coffee Cake uses healthful ingredients you already may have on hand — including granola, whole wheat flour and nonfat yogurt. Save half by wrapping tightly and freezing. The recipe is adapted from the paperback edition of "The Best Life Diet," by Bob Greene.

Blueberry Yogurt Coffee Cake

11/2 cups flour

1/2 cup whole-wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

11/4 cups nonfat plain yogurt

1/3 cup canola oil

1/3 cup plus 1 teaspoon dark brown sugar

1 large egg plus 2 large egg whites

11/2 teaspoons vanilla extract

11/2 cups blueberries (may substitute frozen blueberries that have been defrosted)

1 cup low-fat granola

Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.

Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.

In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.

Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy. Use a spatula to gently fold in the blueberries. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.

12 servings.

NUTRITION Per serving: 204 calories, 5g protein, 31g carbohydrates, 7g fat, 1g saturated fat, 18mg cholesterol, 206mg sodium, 2g dietary fiber

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