Blueberry Coffee Cake

• 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

1. Preheat oven to 400u0b0. 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 400u0b0 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.

egg, milk, yogurt, vegetable oil, flour, granulated sugar, baking powder, salt, frozen blueberries, flour, turbinado sugar, almonds, ground cinnamon

Taken from www.myrecipes.com/recipe/blueberry-coffee-cake-0 (may not work)