Blueberry Coffee Cake With Brown Sugar Almond Streusel

• FOR THE CAKE:
• 1/2 cups Canola Oil
• 1/2 cups Plain Greek Yogurt
• 2 whole Eggs
• 1/4 cups Milk
• 1 teaspoon Vanilla
• 2 cups Flour, Plus 1 Tablespoon, Divided
• 1 teaspoon Baking Powder
• 1 pinch Salt
• 12 ounces, weight Frozen Blueberries
• FOR THE STREUSEL:
• 4 Tablespoons Butter, Melted And Cooled Slightly
• 1/2 cups Brown Sugar
• 1/4 cups Flour
• 1/2 cups Sliced Almonds
• 1 pinch Salt

1. Preheat oven to 375u0b0. Spray a 9-inch cake pan with nonstick spray.
2. Whisk together the oil, yogurt, eggs, milk and vanilla until combined. Whisk in 2 cups of flour, baking powder and salt until just combined.
3. In a smaller bowl toss the frozen blueberries with the remaining tablespoon of flour. Gently fold into the cake batter. Spread the cake batter into the prepared pan.
4. In another small bowl, stir together all of the streusel ingredients until combined. Sprinkle evenly over the top of the cake batter.
5. Bake the whole cake at 375u0b0F for 45-60 minutes. Keep an eye on it toward the end; if it's starting to get too brown then cover lightly with foil. Let cool for at least 15 minutes before serving!

cake, canola oil, greek yogurt, eggs, ubc, vanilla, flour, baking powder, salt, blueberries, streusel, butter, brown sugar, ubc, almonds, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-coffee-cake-with-brown-sugar-almond-streusel/ (may not work)