This simple blueberry coffee cake is one of my favorites to serve guests for a mid-morning coffee or tea visit. It’s simple, quick, and delicious. The blueberries provide extra moisture without increasing the sweetness. The almonds, which toast during baking, add a nice crunchy texture to the top. The recipe can also be prepared using fat-free milk and yogurt.
1 large egg
½ cup milk
½ cup plain yogurt
3 Tbsp. vegetable oil
2 cups all-purpose flour
½ cup granulated sugar
4 tsp. baking power
½ tsp. salt
1½ cups frozen blueberries (reserve ¼ cup for topping)
1 Tbsp. all-purpose flour
2 Tbsp. decorating or coarse sugar
3 Tbsp. sliced almonds
¼ tsp. ground cinnamon
Preheat oven to 400 degrees. Spray a nine-inch springform pan with cooking oil and set aside.
Whisk the egg, milk, yogurt, and vegetable oil in a large mixing bowl.
Sift flour, sugar, baking powder, and salt into another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
Toss 1¼ cups blueberries in one tablespoon of flour, then fold into batter. Pour into the springform pan. Sprinkle with the remaining ¼ cup of blueberries.
Combine the decorating sugar, sliced almonds, and cinnamon, and sprinkle over the batter.
Bake at 400 for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes before removing the springform.