blueberry coffee cake
adapted from whole foods
2 tbsp + 1 cup white whole wheat flour, divided
1/4 cup brown sugar
2 tbsp butter cut into small pieces
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup non-fat plain greek yogurt
1 tsp vanilla extract
2 cups frozen blueberries
.25 cup almonds (i used slivered because it's what i had but next time i'll used sliced)
preheat oven to 350 degrees. grease a 9" round cake pan with cooking spray and set aside.
put 2 tbsp of the white whole wheat flour, sugar, butter, cinnamon and cardamom in a small bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.
combine remaining 1 cup of white whole wheat flour, all purpose flour, sugar, baking powder, baking soda and salt in a large bowl.
in a medium bowl, whisk together yogurt, vanilla and eggs and then pour mixture into the dry ingredients. stir until combined. gently fold in 1 cup of blueberries (i made the mistake of mixing both cups of blueberries into the batter which made the cake a little too moist and therefore requiring a longer cook time).
spoon batter into prepared pan and sprinkle streusel over the top. scatter remaining 1 cup of blueberries over the streusel and then top with almonds. bake until a toothpick inserted comes out clean, 30-40 minutes. once cooled, loosen edges of cake and transfer to a plate. cut into slices and serve to daughter after assuring her there is not actually coffee in the cake.
yields 8 generous portions