Monday, August 4, 2014

Blueberry Coffee Cake

1 large egg
1/2 cup fat-free milk
1/2 cup 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 F. Whisk together the first 4 ingredients in a large bowl.
2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
3. Toss 1 1/4 cups blueberries in 1 Tbsp flour, fold into batter. Pour into a lightly greased (with shortening) 9" spring-form pan. Sprinkle with remaining 1/4 cup blueberries.
4. Stir together 2 Tbsp Turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
5. Bake at 400 F for 25-30 minutes or until a wooden pick inserted in centre comes out clean. Cool in a pan on a wire rack 15 minutes; remove sides from pan.

Makes 10 servings

My Changes
I used 2% milk & 0% Greek yogurt, and baked it a little longer than 30 minutes, until it bounced back when touched.

Quick Tip
Combine the dry ingredients the night before for a quick morning start. Serve this cake warm or at room temperature.

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