Magical Power Of Blueberries!!!

Bluberry Coffe Cake 

This coffe cake is delicious served warm or at room temperature. 


1 large egg

1/2 cup fat-free milk

1/2 cup plain fat-free yogurt

3 Tbsp vegetable oil

2 cups all- purpose flour

1/2 cup granulated sugar

4 tsp. baking powder

1/2 tsp. table salt

1-1/2 cups frozen blueberries

1 Tbsp. all purpose flour

2 Tbsp. turbinado sugar

2 Tbsp. sliced almonds

1/4 tsp. ground cinnamon



1.Preheat oven to 400 degrees. Whisk together first 4 ingradients in a large bowl.

2.Sift together 2 cups flour and next 3 ingradients in a another bowl. Stir flour mixture into egg mixture just until dry ingradients are moistend.

3.Toss 1-1/4 cups blueberries in 1 Tbsp. flour, fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with reamaining 1/4 cup blueberries.

4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon, sprinkle over batter.

5. Bake at 400 degrees 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.

To make ahead: Up to 24 hours before, stir together cream, herbs, salt and pepper. Keep chilled in an airtight container until ready to use. You may also combine the dry ingredients the night befoe for a quick morning start.

Served 10;Active 20min; Total 1 hour 

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