blueberry coffee cake
(1 rating)
I made this Christmas morning and was blown away by how wonderfully moist and tender it was. I used a vanilla yogurt I had in the fridge and it worked just fine. The second time, I used a banana cream pie yogurt and it was equally delicious. This is now my #1 favorite coffee cake recipe. You have to try it!
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For blueberry coffee cake
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1 lgegg
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1/2 cmilk, 2%
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1/2 cyogurt, low-fat, plain
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3 Tbspcanola oil
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2 cflour
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1/2 csugar
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4 tspbaking powder
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1/2 tspsalt
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1 1/2 cfrozen bluberries
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1 Tbspflour
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2 Tbspsliced almonds
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2 Tbspturbinado sugar
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1/4 tspground cinnamon
How To Make blueberry coffee cake
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1Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
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2Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
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3Toss 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.
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4Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
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5Bake at 400° for 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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