Blueberry Yogurt Coffee Cake

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Washington Post


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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

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