Lemon Blueberry Coffee Cake

Ingredients:

1 cup nonfat Honey Vanilla Greek Yogurt

1 Splenda blend (sugar and Splenda blend)

3 eggs

2 tsp. lemon zest

1 tsp. vanilla paste

1/4 cup apple sauce

1/4 cup canola oil

1 1/2 cup flour, divided

2 tsp. baking powder

1/2 tsp. salt

1 cup fresh blueberries

Glaze:

2 lemons, juice only

1/4 cup agave nectar

Directions:

Preheat oven to 350 degrees. Prepare a loaf pan by spraying well with nonstick cooking spray.

In a mixing bowl whisk together the yogurt, sugar, lemon zest, vanilla paste, applesauce and canola oil. In a medium sized bowl mix together 1 cup of flour, baking powder and salt. Using a small bowl, toss the remaining 1/2 cup of flour with the blueberries. While mixing add in the dry ingredients into the wet mixture. Stir well. Carefully fold in the blueberries and flour. Careful not to mush the blueberries. Pour into loaf pan and place in the center of hot oven. Bake for 40-50 minutes or until done.

While loaf is cooking, place the agave and lemon juice in a small saute pan. Simmer till reduced by 1/2. Remove from heat. Brush the warm loaf with the glaze!