Streusel Topped Blueberry Coffee Cake

Here's a favorite breakfast food- coffee cake.  I always loved the strusel topping that brought a slight crumble and crunch to the breakfast cake.  In order to make this more belly-friendly, much of the fat and sugars have been replaced with lower calorie and non-dairy options.

Cake

1 cups whole wheat flour

1/3 cup all-purpose flour

3/4 cup quick-cooking oats

1/4 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/4 cup agave nectar

1/2 cup unsweetened almond milk

3 tablespoons canola oil

1/4 plus 1 tablespoon cup non-fat yogurt (plain)

1 1/4 cup fresh or frozen blueberries

Streusel Topping  

1/4 cup quick-cooking oats

3 tablespoons whole wheat flour

3 tablespoons brown sugar

2 tablespoons soy butter (ie: Earth Balance)

Directions

1. Preheat oven to 400 degrees
2. CAKE: In a large bowl, combine the flour, oats, baking powder and salt. In another bowl, beat the egg, milk, agave, yogurt and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Spread evenly in to a 9" round glass baking pan.
3. TOPPING: In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over batter.
4. Bake for 20-25 minutes (utilize toothpick test). Cool on a wire rack.

Nutrition Data

12 Servings: Amount per serving - Calories: 170 (total fat 5.4g, sugars 13g, protein 4g)