Delicious low fat blueberry coffee cake
| 1 | c. yogurt, non fat plain |
| 2 | eggs |
| 3 | T. vegetable oil |
| 1 1/2 | cups flour |
| 2 | t. baking powder |
| 1/2 | t. baking soda |
| 1/2 | c. sugar |
| 1 | t. vanilla |
| 1 1/2 | c. blueberries |
Topping: |
|
| 1/3 | c. walnuts |
| 1/4 | c. flour |
| 1/4 | c. brown sugar |
| 2 | T. butter |
- Mix all ingredients for batter folding in blueberries in last, be gentle.
- Combine topping ingredients.
- Preheat oven to 375.
- Butter or spray with cooking spray, 9 x 9 inch pan.
- Pour batter in, sprinkle topping and spread evenly over cake. Bake at 375 for 35-40 minutes.
Berries, Breakfast, Brunch, Dessert, Snacks, American, Bake, Vegetarian
| Nutrition Facts | ||||||
Serving Size 64.6g |
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Amount Per Serving |
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Calories 161 Calories from Fat
58 |
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% Daily Value* |
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Total Fat
6.4g 10%
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Saturated Fat
1.6g 8%
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Trans Fat
0.0g |
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Cholesterol
28mg 9%
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Sodium
70mg 3%
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Total Carbohydrates
22.5g 7%
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Dietary Fiber
0.8g 3%
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Sugars
10.9g |
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Protein
3.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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