Ingredients:

• 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.