Blueberry-Almond Coffeecake

  • 1/2 c. all-purpose flour
  • 1/2 c. whole wheat flour
  • 1/3 c. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 c. plain low-fat yogurt
  • 2 T. margarine, melted
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 c. frozen blueberries
  • 3 T. brown sugar
  • 2 T. chopped almonds
  • 1/4 c. powdered sugar
  • 1 tsp. skim milk
  • 1/2 tsp. vanilla extract

Preheat the oven to 350 degrees. Lightly spray an 8-inch tart pan (with a removable bottom) with cooking spray. Set aside.

In a medium bowl, combine the first 6 ingredients (flour through salt); mix to blend. In a separate bowl, combine the yogurt, margarine, vanilla and egg; whisk until blended and smooth. Add the wet ingredients to the dry ingredients and stir them until just smooth.

Spoon about 2/3 of the batter into the bottom of the prepared pan.

Toss the blueberries with the brown sugar and arrange the mixture over the crust. Drop the remaining batter over the berries by small spoonfuls. Sprinkle with the almonds.

Bake the coffeecake for 40 minutes or until it is set and golden on the top. Cool on a wire rack for 10 minutes before removing the cake from the pan to a serving plate.

Meanwhile, combine the powdered sugar, milk and vanilla in a small bowl. Stir to make a glaze. Drizzle over the cake.

  • Yields: 8 servings
  • Preparation Time: 1 hour
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