Blueberry Coffee Cake
Coffee cake makes a perfect addition to your Easter brunch, especially when it's stuffed with blueberries and topped with slivered almonds. You can also make this a couple of days ahead and store in the refrigerator until ready — just wrap it tightly in plastic wrap once cooled.
Total time: 1 hr
Serves 4 to 6
Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
¼ cup light brown sugar
2 tablespoons unsalted butter, cut into small pieces
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup nonfat plain yogurt or blueberry yogurt
1 teaspoon pure vanilla extract
2 cups fresh or frozen (thawed and drained) blueberries, divided
⅓ cup sliced almonds
Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, brown 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. Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.