HAPPY BIRTHDAY, MARGIE!!!!
Margie, I know how you like new recipes. I made this a couple of weeks ago - it is very good! Whole Foods has the BEST frozen blueberries! And, I didn't use fat-free anything. Why ruin a recipe, right?
Blueberry Coffee Cake
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
Preparation
1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients 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° 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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