Low Fat Blueberry Coffee Cake

• 2 1/2 c. cake flour
• 1 1/2 tbsp. baking powder
• 1 tbsp. malted milk powder
• 1/2 tsp. salt
• 1/2 tsp. grated nutmeg
• 1 2/3 c. sugar
• 1/3 c. non fat sour cream
• 2 tbsp. vegetable shortening
• 1/4 c. skim or evaporated non fat milk
• 1 1/2 tsp. vanilla extract
• 1 egg plus 2 egg whites
• 1 1/2 c. fresh or frozen, thawed blueberries

1. Preheat oven to 325u0b0 F. Spray a 9 inch tube pan well with cooking spray and set aside. In a large bowl, mix together flour, baking powder, salt, malted milk powder and nutmeg then set aside. In a separate bowl, cream sugar together with butter and sour cream until light and fluffy. Add egg then egg whites, beating well after each addition. Stir in vanilla, and milk. Fold liquid mixture into flour mixture until just combined. Gently fold blueberries into batter. Pour batter into pan and gently even out top with spatula or spoon. Bake cake until well
2. browned on
3. top and long skewer inserted in thickest part of cake comes out clean, 50 minutes to 60 minutes. Let cake stand in pan for 5 minutes, loosen edges and invert onto a serving plate. Sprinkle warm cake with confectioners sugar. Serve cake warm or at room
4. temperature. Before serving refresh cake with a dusting of confectioners sugar if desired. Yield 16 servings, 176 calories.

cake flour, baking powder, milk, salt, nutmeg, sugar, non fat, vegetable shortening, milk, vanilla extract, egg, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=15716 (may not work)