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.
Mix all ingredients until smooth.
Calories 235 (Calories from Fat 45)
Fat 5g (Saturated 1g)
Carbohydrate 45g (Dietary Fiber 1g)
% 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.
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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