Blueberry Almond Coffee Cake

• 
  
• 
  
• 1 large egg 
• 1/2 cup fat-free milk 
• 1/2 cup plain fat-free yogurt 
• 3 tablespoons vegetable oil 
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups frozen blueberries
• 1 tablespoon all-purpose flour
• 2 tablespoons turbinado sugar
• 2 tablespoons sliced almonds
• 1/4 teaspoon ground cinnamon

Preparation

1. 1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
2. 2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
3. 3. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch spring form pan. Sprinkle with remaining 1/4 cup blueberries.
4. 4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
5. 5. Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.

from Southern Living  JANUARY 2013