Blueberry Cream-Cheese Coffee Cake (Low Fat)

• 1 1/4 cups brown sugar
• 13 cup canola oil or light olive oil, grape seed oil
• 3 tablespoons applesauce natural, unsweetened
• 3 tablespoons butter, unsalted melted
• 2 large eggs
• 8 ounces cream cheese (reduced-fat) 1 package, softened
• 1 cup milk low-fat
• 2 cups whole wheat flour
• 1/2 cup flour, all-purpose
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons lemon zest divided
• 2 cups blueberries frozen or fresh

1. Preheat oven to 350F (180C).
2. In a large bowl, whisk together sugar, oil, apple sauce and butter until well blended.
3. Add eggs, cream cheese and milk, whisk until well mixed.
4. In a separate bowl, combine flours, the baking powder, salt and lemon zest.
5. Pour liquid mixture into flour mixture.
6. Stir with a wooden spoon until just incorporated and moistened.
7. Fold in blueberries gently.
8. Pour into a well greased 9-by-13-by-2-inch pan.
9. Bake for 45 to 50 minutes or until a wooden skewer inserted into center comes out clean.
10. Let cool in pan on wire rack.
11. Cut into squares and serve warm, at room temperature or chilled.

brown sugar, canola oil, applesauce natural, butter, eggs, cream cheese, milk, whole wheat flour, flour, baking powder, salt, lemon zest, blueberries

Taken from recipeland.com/recipe/v/blueberry-cream-cheese-coffee-c-53674 (may not work)