Blueberry-Peach Coffee Cake
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 1/3 teaspoons finely grated lemon peel
1 teaspoon baking powder
1/4 teaspoon salt
1 6-ounce carton plain, low-fat yogurt
2 egg whites
1/4 cup sugar
1/4 cup honey
1/4 cup canola oil
1 cup fresh or frozen blueberries
1/4 cup chopped fresh peaches or chopped thawed frozen peach slices (unsweetened and drained)
Non-stick cooking spray
1 tablespoon all purpose flour
Preheat oven to 350 degrees. Lightly coat an 8x8x2-inch baking pan with non-stick cooking spray, set aside. In a large bowl stir together 1 cup of the flour, cornmeal, lemon peel, baking powder, baking soda and salt. Make a well in the center of this mixture and set aside.
In a medium bowl, combine yogurt, egg whites, sugar, honey and oil. All at once, add the yogurt mixture to the flour mixture. Stir just until everything is combined. In a small bowl combine the blueberries and peach mixture, and the 1 tablespoon flour and toss gently to coat.
Spread approximately half of the batter in the prepared baking pan. Sprinkle the fruit mixture across the top. Spoon mounds of the remaining batter over the fruit mixture. With a spatula spread the mounds evenly over the fruit mixture. The fruit may not be completely covered.
Bake approximately 40 minutes until the coffee cake is golden brown and a toothpick (or fork) inserted near the center comes out clean. Cool for 30 minutes and then serve.