I came across this recipe for Blueberry Coffee Cake on MyRecipes.com and it was a super simple cake to bake up for a weekend breakfast treat. As an added bonus, we can remind ourselves that blueberries are packed full of antioxidants so this cake is good for us, right?
1 1/2 cups blueberries (fresh or thawed if frozen)
1 large egg
1/2 cup fat-free milk
1/2 cup plain fat-free yogurt
3 tablespoons vegetable oil (or your preferred oil)
2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
Preheat oven to 400 degrees. Whisk together first four ingredients in a large bowl.
Sift together flour and next three ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
Toss 1 1/4 cup blueberries in 1 Tbsp. flour, fold into batter. Pour into lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
Stir together 2 Tbsp. sugar, sliced almonds, and cinnamon, sprinkle over batter.
Bake at 400 degrees for 25 to 30 minutes. Cool in pan on a wire rack.
Beth Fish Reads.
Happy Reading and Cooking!