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Blueberry Yogurt Coffee Cake

Makes 12 servings

• 1 1/2 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
• 1 1/4 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
• 1 1/2 teaspoons vanilla extract
• 1 1/2 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.

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

(From “The Best Life Diet” by Bob Greene, Simon and Schuster.)

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