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Luscious Lemon-Blueberry Coffee Cake Recipe

Luscious Lemon-Blueberry Coffee Cake
Source: Betty Crocker

Ingredients

Cake

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
  • 3 tablespoons canola oil
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1egg
  • 1 1/2 cups fresh or frozen (thawed and drained) blueberries
  • 1/3 cup sliced almonds

Glaze

  • 1/2 cup powdered sugar
  • 2 to 2 1/2 teaspoons milk
  • 1/4 teaspoon vanilla
PREP TIME
25m 		COOK TIME
45m 		TOTAL TIME
1h10m
YIELD
9 servings

Instructions

  • Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
  • In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk.
  • Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean.
  • Cool 10 minutes; remove side of springform pan.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

Desserts

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/4749/luscious-lemon-blueberry-coffee-cake.jpg

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