Don't be concerned about the waxy, whitish coloring on blueberries, known as bloom. This coating occurs naturally and actually protects the berries from spoilage.

Lemon Blueberry Coffee cake

375 mL Western Family all-purpose flour 1 ½ cups
5 mL baking powder 1 tsp
3 mL baking soda ½ tsp
1 mL salt ¼ tsp
125 mL Becel margarine ½ cup
175 mL granulated sugar ¾ cup
1 egg
5 mL Western Family vanilla 1 tsp
125 mL Western Family plain yogurt ½ cup
15 mL fi nely grated lemon rind 1 tbsp
375 mL blueberries 1 ½ cups

Glaze:
125 mL icing sugar ½ cup
15 mL Western Family lemon juice 1 tbsp
10 mL Becel margarine 2 tsp

1. In a medium bowl, mix together flour, baking powder, soda and salt.

2. In a large bowl, with electric mixer, cream margarine and sugar until light and fl uff y. Beat in egg and vanilla.

3. Stir in yogurt and lemon rind. Stir dry ingredients into creamed mixture, just until well mixed.

4. Remove 1 cup (250 mL) batter and set aside. Spread rest of batter in 8" (23 cm) springform pan greased on bottom only.

5. Place reserved batter back in bowl, stir in washed and well- dried blueberries. Spread over batter in pan.

6. Bake in 350F (180C) oven for 45 to 50 minutes or until cake springs back when touched in the centre.

7. Cool for 5 minutes then remove outer ring from pan. Cool completely.

8. In small bowl, mix together icing sugar, lemon juice and margarine until smooth. Drizzle from spoon over cake in thin stream.

Makes 8 servings

Nutritional analysis per serving
Calories 330 Protein 4.2 g Fat 13.8 g Carbohydrate 48.5 g Fibre 1.5 g