Serving tip: If desired, top each serving with a scoop of frozen, nonfat vanilla yogurt.
LEMON BLUEBERRY BROWN BETTY
Makes 6 to 8 servings
1 slice whole-wheat bread
2 tablespoons plus 1/3 cup sugar, divided
1/2 teaspoon ground cinnamon
1 tablespoon cold unsalted butter, cut in fourths
1 cup all-purpose flour
1/2 teaspoon baking soda
1 (6 ounce) carton low-fat lemon yogurt
2 tablespoons canola or vegetable oil
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1-1/2 cups fresh blueberries
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.
Tear bread into quarters and place in the work bowl of a food processor. Pulse until it forms even crumbs. Add 2 tablespoons sugar and cinnamon. Pulse to combine. Add butter and pulse until butter is evenly cut into the crumb mixture. Set aside.
In a medium bowl, whisk together flour, remaining 1/3 cup sugar, soda and salt.
In a small bowl, whisk together yogurt, oil, lemon zest and lemon juice. Pour yogurt mixture into flour mixture and stir until combined. Spoon into prepared pan and spread to coat bottom of pan evenly.
Arrange blueberries evenly over batter in pan. Sprinkle with bread crumb mixture.
Bake 30 minutes or until pick inserted in center comes out clean.
Per serving, based on 6: 251 calories (26 percent from fat), 7 g total fat (2 g saturated), 7 mg cholesterol, 43 g carbohydrates, 4 g protein, 196 mg sodium, 2 g dietary fiber.
Recipe developed for The Star by Kansas City-based professional home economists Kathy Moore and Roxanne Wyss.