Categories: Sweetbreads-coffeecake
Ingredients
- 1 large egg
- 1/2 cup fat-free milk
- 1/2 cup plain fat-free yogurt
- 3 Tbsp. vegetable oil
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups frozen blueberries
- 1 Tbsp. all-purpose flour
- 2 Tbsp. turbinado sugar
- 2 Tbsp. sliced almonds
- 1/4 tsp. ground cinnamon
Directions
- Preheat oven to 400 degrees. Whisk together first 4 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
- Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture are moistened.
- 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.
- Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
- Bake at 400 degrees 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.