Blueberry Coffee Cake

Cake
1 egg
1/2 cup buttermilk
1/2 cup plain yogurt
1/4 cup vegetable oil
1/2 cup brown sugar
1 cup all-purpose flour
1 cup whole wheat flour (alternatively, you could use all-purpose)
1 tablespoon baking powder
Pinch of salt
1 1/2 cup blueberries (fresh or frozen)

Preheat oven to 400 degrees F. Lightly grease a bundt pan.

In a large mixing bowl, mix together the egg, buttermilk, yogurt, oil, and brown sugar until completely combined. Gently fold in the flours, baking powder, and salt until just mixed. Do not overmix or it will result in a tough cake! Fold in the blueberries. Transfer batter to prepared pan.

Almond Crumble
1/4 cup brown sugar
1/4 cup sliced almond
1/2 teaspoon ground cinnamon

In a small bowl, combine all ingredients until mixed. Sprinkle over the top of the batter.

Bake for 20-25 minutes (or 30-35 minutes if using frozen blueberries), or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake and let cool for 10 minutes in pan before flipping onto a plate. Serve hot or room temperature.