Hana's Blueberry Coffee Cake

This coffee cake relies on a healthy portion of blueberries for sweetness, almonds for richness and yogurt for moistness.

HANA'S BLUEBERRY COFFEE CAKE

Nonstick cooking spray 

2 tablespoons plus 1 cup whole wheat pastry flour, divided

1/4 cup light brown sugar

2 tablespoons butter, cut into small pieces

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup nonfat plain yogurt or bluberry yogurt

1 teaspoon vanilla extract

2 eggs

2 cups fresh or frozen, thawed and drained blueberries, divided

1/3 cup sliced almonds

• Preheat oven to 350°F. Grease a 9-inch round cake 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 and 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.

Nutrition

Per serving (about 3oz/81g-wt.): 150 calories (40 from fat), 4g total fat, 1.5g saturated fat, 40mg cholesterol, 210mg sodium, 23g total carbohydrate (3g dietary fiber, 9g sugar), 5g protein