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Luscious Lemon-Blueberry Coffee Cake
Luscious Lemon-Blueberry Coffee Cake
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Moist homemade coffee cake with fresh blueberries is made extra delicious with all natural yogurt.
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
  • 3 tablespoons canola oil
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 1/2 cups fresh or frozen (thawed and drained) blueberries
  • 1/3 cup sliced almonds
  • 1/2 cup powdered sugar
  • 2 to 2 1/2 teaspoons milk
  • 1/4 teaspoon vanilla
Instructions:
  • Preheat your oven to 375°F and generously grease a 9-inch springform pan or a 9-inch square pan.
  • Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, whisk together yogurt, oil, lemon peel, lemon juice, and egg. Gently mix the flour mixture into the yogurt mixture until just combined. Fold in blueberries and spread the batter in a pan. Top with almonds before baking.
  • Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool for 10 minutes, then remove the side of the springform pan.
  • Combine the glaze ingredients in a small bowl until smooth and perfectly pourable, then drizzle it over the warm cake.

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