blueberry coffee cake
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!
prep time
15 Min
cook time
30 Min
method
---
yield
8 serving(s)
Ingredients
- 1 large egg
- 1/2 cup milk, 2%
- 1/2 cup yogurt, low-fat, plain
- 3 tablespoons canola oil
- 2 cups flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups frozen bluberries
- 1 tablespoon flour
- 2 tablespoons sliced almonds
- 2 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
How To Make blueberry coffee cake
-
Step 1Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
-
Step 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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Step 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.
-
Step 4Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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