Blueberry Coffee Cake

Ingredients

• 2 tablespoons almonds sliced
• 4 teaspoons double-acting baking powder 
• 1.5 cups blueberries frozen
• 1 large eggs 
• 0.5 cup milk fat-free
• 0.5 cup yogurt plain fat-free
• 1 tablespoon flour all-purpose
• 2 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• springform pan

Directions

1. Preheat oven to 40
2. Whisk together first 4 ingredients in a large bowl.
3. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
4. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter.
5. Pour into a lightly greased 9-inch springform pan.
6. Sprinkle with remaining 1/4 cup blueberries.
7. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
8. 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.