Blueberry Coffee Cake

Suzan Baroni

By
@sebaroni

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!


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Serves:

8

Prep:

15 Min

Cook:

30 Min

Ingredients

1 large
egg
1/2 c
milk, 2%
1/2 c
yogurt, low-fat, plain
3 Tbsp
canola oil
2 c
flour
1/2 c
sugar
4 tsp
baking powder
1/2 tsp
salt
1 1/2 c
frozen bluberries
1 Tbsp
flour
2 Tbsp
sliced almonds
2 Tbsp
turbinado sugar
1/4 tsp
ground cinnamon

Directions Step-By-Step

1
Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
2
Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
3
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.
4
Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
5
Bake 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.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Other Tag: Quick & Easy