Blueberry Coffee Cake

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 tbsp brown sugar
1 tsp ground cinnamon
1/2 cup packed brown sugar
2 tbsp unsalted butter, at room temperature
3 tbsp canola oil
2 large eggs
1 tsp vanilla extract
1 cup plain yogurt
1 1/2 cup fresh organic blueberries (or thawed frozen blueberries)

Directions:

1. Preheat oven to 350 degrees and spray the baking dish with a light coating of cooking spray.

2. In a medium size bowl, combine both flours, baking soda and salt and whisk thoroughly. In a separate small bowl, combine the 3 tablespoons of brown sugar and cinnamon.

3. In a large bowl, beat the brown sugar, butter and oil until fluffy with a hand-mixer. Add 1 egg and beat until fully combined and repeat with the other egg. Add in the vanilla and yogurt and beat until combined.

4. Add half of the flour mixture to the moist batter; stir until just combined and repeat with the remaining flour mixture.

5. Spread half of the batter into the prepared pan. Sprinkle the blueberries evenly over the batter, gently pressing them into the batter. Sprinkle 1/2 of the cinnamon-sugar mixture over the blueberries and then spoon the remaining batter into the pan and spread evenly.

6. Sprinkle the remaining cinnamon-sugar mixture over the cake and bake until a for about 40 minutes. Test with a wooden toothpick and if not clean when removed, baked a few more minutes.

7. Allow to cool slightly and serve.