Blueberry Coffee Cake

1 large egg 

1/2 cup fat-free milk

1/2 cup plain fat-free yogurt 

3 tablespoons vegetable oil 

2 cups all-purpose flour 

1/2 cup granulated sugar 

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups frozen blueberries

1 tablespoon all-purpose flour 

2 tablespoons turbinado sugar

2 tablespoons sliced almonds

1/4 teaspoon ground cinnamon

Directions

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.

* I substituted sugar with splenda