(makes 8 servings)

• 1 cup lemon lowfat yogurt
• 3 tablespoons vegetable oil
• 2 egg whites
• 1/2 cup sugar
• 1 1/2 cup 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
  *(be sure that any frozen fruit you decide to use be thawed and drained before adding to recipe)

Directions:

1. Heat oven to 375º F. Spray a 9x9x2" square pan with nonfat cooking spray.
2. Beat yogurt, oil, egg whites and sugar in a large bowl. Stir in remaining ingredients except blueberries.
3. Carefully stir in blueberries.
4. Spread all ingredients in pan.
5. Bake about 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes.
6. Can be served warm or cool.

Options:

1. Instead of blueberries, use raspberries.
2. Drizzle lemon glaze on top after baking:
   • 2/3 cup powdered sugar 3 or 4 teaspoons fresh lemon juice.
   • Mix sugar and lemon juice until smooth and then drizzle on cake.
   • Note: Nutrition Facts do not include optional lemon glaze.