Lightened-Up Blueberry Coffee Cake
The Seasoned Mom for Mommy on Demand
Silk vanilla flavored soy milk
5.3 ounce container Silk dairy free vanilla flavored yogurt alternative
melted or you can substitute canola oil
plus an additional 1 tablespoon for berries
whole wheat pastry flour
or ¼ cup stevia baking blend, plus an additional 2 tablespoons for topping
fresh or frozen blueberries
Preheat oven to 400 degrees F. Spray a 9-inch round baking dish with cooking spray and set aside.
In a large bowl, whisk together wet ingredients (egg, soy milk, yogurt, coconut oil, and almond extract).
In a separate bowl, whisk together dry ingredients (flours, ½ cup sugar, baking powder, and salt).
Stir together wet and dry ingredients, just until combined.
In a small bowl, mix together blueberries and 1 tablespoon flour. Gently fold 1 ¼ cups of the berries into the batter, reserving ¼ cup for topping.
Pour batter into prepared baking dish. Top with remaining ¼ cup of blueberries.
Stir together remaining 2 tablespoons sugar, sliced almonds, cinnamon, and nutmeg. Sprinkle over batter.
Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes before serving.
Recipe adapted from SouthernLiving.com