Blueberry Coffee Cake with Brown Sugar Almond Streusel

Preheat oven to 375º. Spray a 9-inch cake pan with nonstick spray.

Whisk together the oil, yogurt, eggs, milk and vanilla until combined. Whisk in 2 cups of flour, baking powder and salt until just combined.

In a smaller bowl toss the frozen blueberries with the remaining tablespoon of flour. Gently fold into the cake batter. Spread the cake batter into the prepared pan.

In another small bowl, stir together all of the streusel ingredients until combined. Sprinkle evenly over the top of the cake batter.

Bake the whole cake at 375ºF for 45-60 minutes. Keep an eye on it toward the end; if it’s starting to get too brown then cover lightly with foil. Let cool for at least 15 minutes before serving!