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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups (for Cake) |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 3/4 tsp |
| nonfat plain yogurt: 1 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| lemon juice: 2 Tbl |
| eggs: 1 |
| sweetened frozen blueberries (thawed): 1 1/2 cups |
| almonds (ground): 1/3 cup |
| powdered sugar (sifted): 1/2 cup (for Glaze) |
| whole milk: 2 tsp |
| vanilla extract: 1/4 tsp |
Luscious Lemon-Blueberry Coffee Cake
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
- 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.