Everyone loves coffee cake for brunch, especially when it's stuffed with blueberries and topped with slivered almonds. You can also make this a couple days ahead and store in the refrigerator until ready—just wrap it tightly in plastic wrap once cooled.
Special Diets:
Ingredients
Method
Preheat oven to 350°F.
Grease a 9-inch springform 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.
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.
Nutritional Info
Serving Size
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.