BLUEBERRY-CHERRY COFFEE CAKE

Blueberry-Cherry Coffee Cake image

Brunch? Here's a delicious coffee cake to impress a crowd.

Provided by Betty Crocker Kitchens

Time 2h30m

Yield 16

Number Of Ingredients 13

Ingredients

3 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
2 eggs
1 cup plain fat-free yogurt
2 cups fresh or Cascadian Farm® frozen organic blueberries
1/2 cup finely chopped almonds, if desired
1/4 cup orange-flavored liqueur or orange juice
3/4 cup dried cherries
1 cup powdered sugar
4 teaspoons orange juice
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Spread in pan.
Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.

Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g