INGREDIENTS
Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-pupose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or blueberry yogurt
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

DIRECTIONS
Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside. 



Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries. 



Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

NUTRITION

  • Calories 150
  • Total Fat 4 g
  • Protein 5 g
  • Cholesterol 40 mg
  • Carbs 23 g
  • Sodium 210 mg
  • Sugar 9 g

Recipe courtesy of Whole Foods Market