Blueberry Coffee Cake

• 1 large eggs
• 1/2 cup milk nonfat
• 3 tablespoons canola oil
• 2 tablespoons lemon peel, grated (yellow only)
• 2 cups flour, all-purpose or whole wheat
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups blueberries, unsweetened, frozen or fresh
• 3 tablespoons sugar
• 2 tablespoons walnuts coarsely chopped
• 1/4 teaspoon cinnamon

1. Preheat oven to 400F (200C).
2. Position rack in the center of the oven.
3. In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel.
4. Sift the flour, sugar, baking powder and salt onto the liquid ingredients.
5. Using a fork, stir very lightly, just until ingredients are combined.
6. Gently fold in the blueberries.
7. Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray.
8. In a small bowl combine the topping ingredients.
9. Sprinkle evenly over the cake batter.
10. Bake a 400F (200C) for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.
12. Serve warm or at room temperature.

eggs, milk nonfat, canola oil, lemon peel, flour, sugar, baking powder, salt, blueberries, sugar, walnuts, cinnamon

Taken from recipeland.com/recipe/v/blueberry-coffee-cake-48346 (may not work)