Blueberry Coffee Cake

Adapted from Ellie Krieger's recipe

1 c frozen blueberries
1 TBSP sugar
1 tsp orange zest

Mix together and reserve.

3 TBSP sugar
1/2 tsp cinnamon
1/2 c chopped walnuts

Mix together and reserve.


Dry ingredients:
1 cup all purpose flour
1 c whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt

Whisk together.

Wet ingredients:
1/2 c packed brown sugar
4 TBSP canola oil (can substitute 2 TBSP for butter, but I try not to keep that around. Once I used a TBSP of soy butter substitute)
2 large eggs
1 tsp vanilla extract
1 c plain nonfat yogurt

Beat together with mixer.
Combine wet and dry ingredients and stir until just combined.
Spread half the batter into 8 inch square glass pan sprayed with cooking spray.
Sprinkle half the sugar/walnut mixture over the top. Spread all the blueberries with zest.
Spoon the rest of the batter on top.
Bake at 350 degrees for 30-35 minutes. Finished until knife comes out clean. Unmold and allow to cool completely.

For glaze:
1/3 c powdered sugar
2-3 TBSP fresh orange juice

Mix together with mixer, keep adding juice until the consistency is drippy. Drizzle over the top of the coffee cake.