Blueberry Yogurt Coffee Cake

12 servings

Ingredients:
1 1/2 cups flour
1/2 cup whole-wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnnamon
1 1/4 cups nonfat plain yogurt
1/3 cup canola oil
1/3 cup plus 1 teaspoon muscovado brown sugar or dark brown sugar
1 large egg plus 2 large egg whites
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries (may substitute frozen blueberries that have been defrosted)
1 cup low-fat granola

Directions:
1. Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.
2. Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.
3. In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.
4. Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy. Use a spatula to gently fold in the blueberries. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar.
5. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.