Blueberry Coffee Cake
The source for today’s recipe is Southern Living Magazine. Flavorful, healthy, and moist. Loaded with antioxidant-rich blueberries, this quick-cooking coffee cake is full of flavor. Bakes up perfect in a glass 9-inch round pie plate. Melts in your mouth warm out of the oven. Still great the next day. This recipe is a keeper!
Yields: 10 servings
Ingredients
- 1 large egg
- 1/2 cup fat-free milk
- 1/2 cup plain fat-free yogurt
- 3 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups frozen blueberries
- 1 tablespoon all-purpose flour
- 2 tablespoons turbinado sugar
- 2 tablespoons sliced almonds
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
- Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
- Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
- Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
- Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.
- Preparation time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour