Ingredients:
-cooking spray
-2 cups white whole wheat flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-3 tablespoons sugar
-1/2 teaspoon ground cinnamon
1/2 cup chopped almonds
-1/2 cup brown sugar
-2 tablespoons butter at room temperature
-2 tablespoons canola oil
-2 large eggs
-1 teaspoon vanilla extract
-1 cup plain nonfat yogurt
-1/2 to 3/4 cup fresh cleaned blueberries
Directions:
Preheat oven to 350 degrees F. Spray 8-inch square cake pan with cooking spray (I used glass pan).
Whisk together the flour, baking soda, and salt in a large bowl. In a small bowl, stir together the granulated sugar, cinnamon, and almonds. In another large bowl, beat together the brown sugar, butter, and oil. Make sure to smooth out any lumps from the brown sugar. Beat in the eggs, adding in one egg at a time. When fully combined, beat in the vanilla and the yogurt. Next, add the flour mixture half at a time, and stir until just combined.
Spread half of the batter into the baking pan. Sprinkle half of the nut mixture over the batter and top with the blueberries. Gently press the blueberries into the batter without smashing them. Spoon the rest of the batter into the pan, smooth the top, and sprinkle the rest of the nut mixture over the top. Gently press the nut mixture into the top of the cake.
Insert the cake into the 350 degree F oven and bake for about 30 to 35 minutes, or until a wooden toothpick comes out of the center of the cake clean. Enjoy!!!
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