Blueberry Almond Coffee Cake

We don't know who decided that it was okay to eat cake for breakfast, but we want to thank them. This healthy alternative to a favorite breakfast treat has a swirl of delicious blueberry flavor throughout the middle and a sweet, nutty crunch. Serve it alongside coffee if you'd like - or just enjoy it by itself!

INGREDIENTS

3 TBSP maple sugar
1/2 tsp ground cinnamon
1/2 cup chopped almonds
2 cups FlapJacked Buttermilk Protein Pancake Mix
1 tsp baking soda
2 TBSP butter (softened)
2 TBSP canola oil
2 eggs
1 cup 2% plain Greek yogurt
1/2 cup maple sugar
1 tsp almond extract
1/2 tsp vanilla extract
1 cup frozen wild blueberries

NUTRITION

Serving Size: 1 slice
Servings: 12
Calories: 196
Fat: 9g
Carbs: 21g
Fiber: 3g
Sugar: 8g
Protein: 10g

DIRECTIONS

Pre-heat oven to 350˚F.
Place the 3 TBSP maple sugar, ground cinnamon and chopped almonds in a small bowl and stir together with a spoon. Set aside.
In a large bowl, combine FlapJacked mix and baking soda.
In another bowl, combine butter, canola oil, eggs, Greek yogurt, extracts and maple sugar. Stir until ingredients are blended together well. Slowly add in FlapJacked mix and baking soda and stir until ingredients are blended together well and you have a thick batter.
Spray an 8x8" cake pan with nonstick spray. Pour 1/2 of the batter into the pan and flatten out with a spatula. Place the blueberries over the batter and spread out evenly. Top the layer of blueberries with one half of the almond mixture.
Pour the other half of the batter into the pan and spread out with a spatula. Top the batter with the remaining half of the almond mixture and spread out evenly. Place in the oven and bake for 30-35 minutes, until cooked through completely.
Let cool at least 10 minutes before serving. Enjoy!