Blueberry Coffee Cake

Blueberry Coffee Cake:

1. 2 tbls. plus 1 cup whole wheat pastry flour, divided
2. 1/4 cup light brown sugar
3. 2 tbls. butter, cut into small pieces
4. 1/2 tsp. ground cinnamon
5. 1/4 tsp. ground cardamom
6. 1/2 cup all-purpose flour
7. 1/4 cup sugar
8. 2 tsp. baking powder
9. 1/2 tsp. baking soda
10. 1/4 tsp. salt
11. 1 cup nonfat plain yogurt or bluberry yogurt
12. 1 tsp. vanilla extract
13. 2 eggs
14. 2 cups fresh or frozen, thawed and drained blueberries, divided
15. 1/3 cup sliced almonds

Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

Put remaining 1 cup 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 bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

Suggestions: serve with coffee from Cup-of-Joe or a CHIA BANANA BLUEBERRY smoothie! #20