Name: Blueberry Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
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

Blueberry Coffee Cake

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The source for today’s recipe is Southern Living Magazine. Flavorful, healthy, and moist. Loaded with antioxidant-rich blueberries, this quick-cooking coffee cake is full of flavor. Bakes up perfect in a glass 9-inch round pie plate. Melts in your mouth warm out of the oven. Still great the next day. This recipe is a keeper!

Yields: 10 servings

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

Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients 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° 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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