Posted by: marthabernie | January 25, 2015

BLUEBERRY COFFEE CAKE

I like baking with blueberries.  Not only do they taste good, they are also good for you!  Here is a coffee cake that I tried a few weeks ago.  It is lightened up with skim milk and nonfat yogurt, and the antioxidant-rich blueberries are a bonus.

BLUEBERRY COFFEE CAKE

1 large egg

1/2 cup fat free milk

1/2 cup plain fat-free yogurt

3 tblespoons vegetable oil

2 cups flour

1/2 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

1-1/2 cups frozen blueberries

1 tablespoon flour

2 tablespoons turbinado (brown) sugar

2 tablespoons sliced almonds

1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees F.  Whisk together the 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 cups blueberries in 1 tablespoon flour, fold into batter.  Pour into a lightly greased 9 inch springform pan.  Sprinkle with remaining 1/4 cup blueberries.

Stir together 2 tablespoons turbinado sugar, sliced almonds and cinnamon, sprinkle over batter.  Bake at 400 degrees F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes, remove sides of pan.


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