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

1. 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.
2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture 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 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.

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