- 20 mins
- 60 mins
4/5
(2 Votes)
Ingredients
- 1-Large egg
- 1/2 Cup fat-free milk
- 1/2 cup plain fat-free yogurt
- 3-TBS 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-TBS all-purpose flour
- 2-TBS turbinado sugar
- 2 TBS sliced almonds
- 1/4 tsp ground cinnamon
Preparation
Step 1
1- Preheat oven to 400 degrees. Whisk together the first 4 ingredients in a large bowl.
2-Sift togeter 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 TBS flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
4- Stir together 2 TBS turbinado sugar, sliced almonds and cinnamon; sprinkle over batter.
5- Bake at 400 degrees for 25-30 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack 15 minutes, removed sides of pan.
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