Lemony Blueberry Coffeecake

Serves: 15 (2 1/2 x 3 inch slice per serving)
Preparation Time: 20 minutes
Cooking Time: 30-38 minutes
Cooling Time: 10-20 minutes

Serve this delicated flavored moist cake warm from teh oven for brunch. If there is any left over, pack it in lunches or serve for dessert, drizzled with fat-free lemon yogurt.

Ingredients:
Vegetable spray

Topping
1 1/2 cups fresh or frozen blueberries (small wild blueberries preferred)
1/4 cup firmly packed light brown sugar
1/4 tsp. ground cinnamon

Cake
2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cardamom
1/4 tsp. ground nutmeg
1 cup sugar
1 cup fat-free or low-fat plain yogurt (8 ounces)
Egg substitute equivalent to 3 eggs, or 3 larges eggs
1/4 cup fat-free milk
3 Tbsp. acceptable vegetable oil
1/4 cup plus 1 Tbsp. unsweetened applesauce
1 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract

Directions:
Set oven temperature to 350 degrees. Spray 9 x 13 x 2 inch baking pan with vegetable oil spray; set aside. In a small bowl, combine topping ingredients. For cake, in a medium bowl, combine all-purpose flour, pastry flour, baking powder, baking soda, caradamom, and nutmeg. In a large bowl, whisk together remaining ingredients. Add flour mixture, stirring until flour is moistened. Pour batter into baking pan. Sprinkle with topping. Bake for 30 minutes, or until a toothpick inserted near center comes out clean. Cool on a cooling rack for 10 to 20 minutes before slicing.

Raspberry Coffeecake
Substitute 1 cup raspberries for blueberries and 1/2 tsp. almond extract for lemon zest and vanilla extract. (Calories 188; 5 g; Carbohydrates 36 g; Cholesterol 0 mg; Total Fat 3 g; Saturated 0 g; Polyunsaturated; Monunsaturated; Fiber 2 g; Sodium 93 mg).

Cooks Tip on Whole Wheat Pastry Flour
Whole wheat pastry flour contains less gluten than regular whole wheat flour. Therefore, it is lighter and better in cakes and pastries. It is available in health food and gourmet markets and in some supermarkets.

Nutrition Facts: (per serving)
Calories: 192
Protein: 5 g
Carbohydrates: 37 g
Cholesterol: 0 mg
Total Fat: 3 g
Saturated Fat: 0 g
Polyunsaturated Fat:
Monounsaturated Fat:
Fiber: 2 g
Sodium: 94 mg

Source: American Heart Association - Meals in Minutes Cookbook pg. 290