Blueberry Coffeecake

I found this healthier version of a blueberry coffeecake on a blog called the pastry affair. It doesn't taste heavy or too sweet.  The cake has great flavor with lots of blueberries and an almond crumble.  You won't feel guilty from this treat and you won't stop at one piece either.  

Blueberry Coffeecake

(printable recipe)

from the pastry affair

1 egg 

1/2 cup buttermilk
1/2 cup plain yogurt
1/4 cup vegetable oil
1/2 cup brown sugar
1 cup all-purpose flour
1 cup whole wheat flour (alternatively, you could use all-purpose)
1 tablespoon baking powder
Pinch of salt
1 1/2 cup blueberries (fresh or frozen)

Preheat oven to 400 degrees F. Lightly grease a bundt pan.

In a large mixing bowl, mix together the egg, buttermilk, yogurt, oil, and brown sugar until combined. Fold in the flours, baking powder, and salt until just barely mixed. Do not overmix! Fold in the blueberries. Transfer batter to prepared bundt pan.

Topping:

1/4 cup brown sugar
1/4 cup sliced almonds
1/2 teaspoon cinnamon

In a small bowl, combine all ingredients until mixed. Sprinkle over the top of the batter.

Bake 25 minutes (may take 10 minutes longer if using frozen blueberries), or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake pan and let cool for 10 minutes before flipping onto a plate. Serve hot or room temperature.