Ingredients
The following ingredients have 10 Servings
- 1 large egg
- ¾ cup Silk vanilla flavored soy milk
- 1 5.3 ounce container Silk dairy free vanilla flavored yogurt alternative
- 3 tablespoons coconut oil (melted or you can substitute canola oil)
- ¼ teaspoon almond extract
- 1 cup all-purpose flour (plus an additional 1 tablespoon for berries)
- 1 cup whole wheat pastry flour
- ½ cup sugar (or ¼ cup stevia baking blend, plus an additional 2 tablespoons for topping)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups fresh or frozen blueberries (divided)
- 2 tablespoons sliced almonds
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instruction
- Preheat oven to 400 degrees F. Spray a 9-inch round baking dish with cooking spray and set aside.
- In a large bowl, whisk together wet ingredients (egg, soy milk, yogurt, coconut oil, and almond extract).
- In a separate bowl, whisk together dry ingredients (flours, ½ cup sugar, baking powder, and salt).
- Stir together wet and dry ingredients, just until combined.
- In a small bowl, mix together blueberries and 1 tablespoon flour. Gently fold 1 ¼ cups of the berries into the batter, reserving ¼ cup for topping.
- Pour batter into prepared baking dish. Top with remaining ¼ cup of blueberries.
- Stir together remaining 2 tablespoons sugar, sliced almonds, cinnamon, and nutmeg. Sprinkle over batter.
- Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes before serving.
