Blueberry Coffee Cake
Blueberry Coffee Cake
This balanced and addictive coffee cake is stuffed with blueberries and topped with slivered almonds.
Servings
12
Ingredients
- cooking spray
- 2 tablespoon plus 1 cup whole-wheat pastry flour
- 1/4 cup light brown sugar
- 2 tablespoon butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup nonfat plain yogurt or blueberry yogurt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cup blueberries
- 1/3 cup sliced almonds
Directions
- Preheat the oven to 350 degrees.
- Grease a 9-inch round cake pan with cooking spray and set aside. Put 2 tablespoons of the whole-wheat pastry flour, sugar, butter, cinnamon, and cardamom in a medium-sized bowl and mix together with a fork or your fingers until well combined and the mixture is in large clumps. Set the streusel aside.
- Put the remaining whole-wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl and stir to combine. Set aside. In a medium-sized bowl, whisk together the yogurt, vanilla extract, and eggs, then pour into the bowl with the dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.
- Spoon the batter into the prepared pan and sprinkle the reserved streusel over the top. Scatter the remaining blueberries over the streusel then top with the almonds. Bake until a toothpick inserted into the center cake comes out clean, 30-40 minutes. Once cooled, loosen the edges of the cake and transfer to a plate. Cut into slices and serve.