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Blueberry Coffee Cake

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 20 mins
Total time 1 hr
Yield Makes 10 servings
Combine the dry ingredients the night before for a quick morning start. Serve this cake warm or at room temperature.

Ingredients

  • 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

How to Make It

  1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.

  2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.

  3. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.

  4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.

  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.