Weekend Cooking: Blueberry Coffee Cake

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?

Ingredients

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

Preparation

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.

** I simply used Self-Rising Flour and skipped the baking powder and I used extra blueberries just to make it more fruit-filled. I hope everyone is having success with their weekend cooking projects!

This post is linked up to Weekend Cooking, a weekly meme hosted by Beth at Beth Fish Reads.


Happy Reading and Cooking!
Rebecca