Recipe

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• 1 large egg
• 1/2 cup fat-free milk
• 1/2 cup plain fat-free yogurt
• 3 tbsp vegetable oil
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups frozen blueberries
• 1 tbsp all-purpose flour
• 2 tbsp turbinado sugar
• 2 tbsp sliced almonds
• 1/4 tsp ground cinnamon

• 1 Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
• 2 Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
• 3 Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
• 4 Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
• 5 Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.