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Blueberry-Cherry Coffee Cake
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Impress with a crowd-pleasing brunch coffee cake.
Ingredients:
  • 3 cups Original Bisquick™ mix
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 cup plain fat-free yogurt
  • 2 cups fresh or Cascadian Farm® frozen organic blueberries
  • 1/2 cup finely chopped almonds, if desired
  • 1/4 cup orange-flavored liqueur or orange juice
  • 3/4 cup dried cherries
  • 1 cup powdered sugar
  • 4 teaspoons orange juice
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease a 12-cup fluted tube cake pan generously with shortening and lightly flour it.
  • Combine Bisquick mix, granulated sugar, oil, vanilla, eggs, and yogurt in a large bowl until well mixed. Then incorporate the remaining coffee cake ingredients and spread the mixture into the pan.
  • Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Let it cool for 15 minutes, then remove it from the pan and allow it to cool completely for about 1 hour.
  • Combine glaze ingredients in a small bowl until they are smooth and have reached a drizzling consistency. Drizzle the glaze over the coffee cake.

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