Lemon-Berry Brunch Cake

Serves: 5
Total Calories: 420


1 cup lemon low-fat yogurt
3 tablespoons vegetable oil
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
1/2 cup sugar
2 cups all-purpose flour
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen blueberries (thawed and drained)
Lemon Glaze:
2/3 cup powdered sugar
3 to 4 teaspoons lemon juice


1. Heat oven to 375°. Spray square pan, 9 x 9 x 2 inches, with cooking spray.
2. Beat yogurt, oil, egg product and sugar in large bowl. Stir in remaining ingredients except blueberries and Lemon Glaze. Carefully stir in blueberries. Spread in pan.
3. Bake about 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Drizzle with Lemon Glaze. Serve warm or cool.

Lemon Glaze
Mix all ingredients until smooth.

1 Serving

Calories 235 (Calories from Fat 45)
Fat 5g (Saturated 1g)
Cholesterol 0mg
Sodium 240mg
Carbohydrate 45g (Dietary Fiber 1g)
Protein 4g

% DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 10% Iron 8%

DIET EXCHANGES: 2 Starch, 1 Fruit, 1/2 Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 420
Calories from Fat: 72

This Lemon-Berry Brunch Cake recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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