Low Fat Blueberry Oat Loaf Cake

I've written several posts about my love affair with oatmeal and my continuing efforts to get more oats in my diet. So of course when I came across this recipe, I immediately bookmarked it. Not only does this cake have oatmeal in it but blueberries, yogurt, and cinnamon too. Because the cake contains no oil or butter, it's a fairly low fat dessert. That makes it health food, right?? Great for Heart Health month!

Low Fat Blueberry Oat Loaf Cake
Source: Diana Rattray, About.com Guide (slightly adapted)
printable recipe
Ingredients:
1 cup fresh blueberries
1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
2/3 cup low fat vanilla yogurt
1 tablespoon lemon juice
1/4 cup milk
2 large eggs
cinnamon sugar for topping

Preparation:
Heat oven to 350°. Grease and flour a 9x5x3-inch loaf pan.
Combine the blueberries with flour, oats, baking powder, salt, cinnamon, and sugar.
In another bowl, whisk yogurt with lemon juice; whisk in the milk and eggs. Pour yogurt mixture into the dry ingredients and stir until blended. Spoon into the prepared pan; sprinkle with cinnamon sugar mixture (about 3 teaspoons sugar to 1/4 teaspoon cinnamon.). Bake for 45 minutes, or until a toothpick inserted in center comes out clean.

The oats give the cake a dense but very moist texture, more like the texture of muffin or quick bread than a cake, but very tasty. The recipe is quick and easy to prepare and so versatile as well. Throw in some chopped nuts and a pinch of freshly grated nutmeg.  Shredded coconut would be delicious too. Use your imagination!