1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp poppy seeds
1/4 cup sliced almonds
1 cup fresh blueberries
1 tbsp corn starch
1 cup All-Bran Buds
1/4 cup fat-free milk
2 eggs
3 tbsp melted butter
3 tbsp agave nectar
1 cup low-fat lemon yogurt
1 tbsp grated lemon zest
Whisk the flour, baking powder, baking soda, salt, poppy seeds and almonds. Set aside.
Toss the blueberries with the corn starch. Set aside.
In a large bowl, combine the All-Bran, milk, eggs, butter, agave nectar, yogurt and lemon zest. Let sit for 5 minutes to soften cereal.
Add the blueberries to the flour mixture. Add the flour mixture to the wet ingredients and stir just until combined.
Spread evenly into a 8x8x2 inch pan (I used a round pan) coated with cooking spray. Bake at 350 degrees for 30-40 minutes until toothpick inserted comes out clean. Cool on a wire rack.
