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Luscious Lemon-Blueberry Coffee Cake Recipe
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.
A recipe from Betty Crocker
2019-01-16
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