Light Blueberry Walnut Coffee Cake

1 cup whole wheat pastry flour

1/4 cup all purpose flour

1/3 cup sugar

1/2 teaspoon grated lemon peel

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

2/3 cup low-fat buttermilk (or 2/3 cup milk with 2 teaspoons vinegar stirred in)

1 egg

2 tablespoons canola oil

1 1/2 cups fresh blueberries

3 tablespoons chopped walnuts (optional)

1 teaspoon powdered sugar (optional)
Preheat the oven to 350 degrees and lightly coat 9-inch round baking pan with nonstick cooking spray; set aside.
Combine the flour, sugar, lemon peel, baking powder, baking soda, salt and nutmeg in large bowl and stir to combine.
In a separate bowl, combine the buttermilk, egg and oil and whisk together to blend. Add the wet ingredients to the dry ingredients and stir just until moistened.
Gently fold in the blueberries and spread the batter into the prepared pan. Sprinkle with the walnuts (if using).

Bake for 30 to 35 minutes (or until a toothpick inserted into the center comes out clean). Remove the cake to a wire rack and allow it to cool for at least 10 minutes before dusting with powdered sugar (if desired), and cutting. Serve cake warm or at room temperature.

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Makes 8 servings. Per Serving: 179 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 29 g carbohydrates, 2.5 g fiber, 4 g added sugar, 4 g protein, 213 mg sodium , 2 mg cholesterol