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Skinny Blueberry-Peach Coffee Cake
Skinny Blueberry-Peach Coffee Cake
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Prep Time:
25 minutes
Total Time:
1 hour 35 minutes
Low cholesterol, low saturated fat. No mixer needed, just a spoon. Frozen blueberries and peaches for year-round enjoyment.
Ingredients:
  • Nonstick cooking spray
  • 1 cup Gold Medal™ all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup Yoplait® plain fat-free yogurt
  • 2 egg whites
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 cup fresh or Cascadian Farm™ frozen blueberries
  • 1/2 cup chopped fresh peach or Cascadian Farm™ frozen unsweetened peach slices, thawed, drained, and chopped
  • 1 tablespoon all-purpose flour
Instructions:
  • Preheat your oven to a toasty 350°F. Gently spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray and leave it aside. In a big bowl, mix together 1 cup of flour, cornmeal, lemon peel, baking powder, baking soda, and salt. Create a little well in the center of the flour mix and set it aside for later.
  • Combine yogurt, egg whites, sugar, honey, and oil in a medium bowl. Pour the yogurt mixture into the flour mixture and stir until just combined. In a small bowl, gently toss blueberries and diced peach with 1 tablespoon of flour.
  • Pour half the batter into the prepared baking pan and top it with the fruit mixture. Dollop the rest of the batter over the fruit and spread it evenly, allowing some of the fruit to peek through.
  • Bake for approximately 40 minutes or until the coffee cake turns golden brown and a toothpick inserted near the center comes out clean. Let it cool in the pan on a wire rack for 30 minutes before serving warm.

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