Monday, August 13, 2018

"HEALTHY" LEMON BLUEBERRY COFFEE CAKE










1 1/2 cups all-purpose flour                     ¾-1 cup oat flour or quick oats
1 3/4 teaspoons baking powder               2 tablespoons butter, softened
¼ cup nonfat plain Greek yogurt             ¼- ½  cup honey
2 large eggs                                             2 teaspoons vanilla extract
1/2 cup nonfat milk                                  1 tablespoon lemon zest
2 cups blueberries                                           or 1 teaspoon lemon extract                                           

TOPPING
2 tablespoons sugar
3 tablespoons all-purpose flour
1 tablespoon oat flour or quick oats
2 tablespoons butter, melted
Pecans or walnuts (optional)
DIRECTIONS:
Preheat oven to 350º. Spray a 9-inch spring form pan or 8 X 8 inch square pan with non-stick cooking spray with flour.

Prepare crumb topping and set  aside. CRUMB TOPPING: In a small bowl, combine sugar, flour, oat flour and butter. Mix until mixture is crumbly.

In a small bowl, whisk together flour, oat flour (if you use more honey then use 1 cup oats instead of ¾ cup) and baking powder and set aside. In a large bowl, beat butter, eggs, honey, vanilla and milk. Mix in lemon zest or extract. Add flour mixture and mix just until combine. Stir in blueberries.
Spread batter evenly into prepared pan. Sprinkle with crumb topping.

Bake at 350º for 45 minutes or conventional bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes, then run a knife around the edge and remove ring. Cool completely before serving. (Unless you would rather eat it hot even though the cake doesn’t cut as well.)


Nutrition for 12 servings: Calories: 200, Total Fat: 5g, Saturated Fat: 2.8g, Sodium: 60mg, Carb: 30g, Fiber: 2g, Sugars: 12g (includes fruit and milk sugar), Protein: 10g, Potassium: 246mg


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