Blueberry Cornmeal Coffee Cake

Yum. This coffee cake is like a slightly unusual blueberry muffin in cake form. Using berry-flavored soy yogurt actually made this cake a little sweeter than it needed to be; in the future, I would reduce the sugar if using sweetened yogurt rather than soymilk. You could also use this recipe to make muffins, if you reduced the cooking time; however, the cake is very soft and fragile (hence the parchment paper) and might not make it out in coherent muffin form.

Blueberry Cornmeal Coffee Cake
(from egglesscooking.com)

Ingredients
1/2 c sliced almonds
1 TB brown sugar
1/2 tsp ground cinnamon
*
1/2 c white flour
1/2 cornmeal
1/2 c turbinado sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
*
1/4 c applesauce (unsweetened of course)
1/2 c of either:
a) 1/3 soy yogurt thinned with water to make 1/2 c or
b) 1/2 c soymilk with a tiny bit of vinegar added to thicken it
2 TB earth balance, melted
1/2 TB apple cider vinegar
1 tsp vanilla extract
1/4 tsp almond extract
*
1 c blueberries, fresh or frozen

Instructions

1. Preheat oven to 350*. Line an 8x8 baking pan with parchment paper.
2. Combine almonds, brown sugar, and cinnamon and set aside.
3. In a large bowl, combine dry. In a pyrex or small bowl, combine wet. Add wet to dry and mix well. Stir in 2/3 of the blueberries (do not thaw if frozen).
4. Pour batter into pan and smooth. Top with remaining blueberries and almond topping. Bake for 25-30 minutes.