This cake is just the right size for most families. Feel free to use frozen blueberries in this cake if you don't have fresh.

Ingredients:

• 1 cup fresh blueberries
• 1 3/4 cups all-purpose flour
• 1/2 cup rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup granulated sugar
• 6 ounces vanilla fat-free yogurt, about 2/3 cup
• 1 tablespoon lemon juice
• 1/4 cup milk
• 2 large eggs
• cinnamon sugar for topping, optional

Preparation:

Heat oven to 325°. Grease and flour a 9x5x3-inch loaf pan.

Combine the blueberries with flour, oats, baking powder, salt, 1/2 teaspoon cinnamon, and 1 cup granulated 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 35 to 45 minutes, or until a toothpick inserted in center comes out clean.