BLUEBERRY COFFEE CAKE
I made this Christmas morning and was blown away by how wonderfully moist and tender it was. I used a vanilla yogurt I had in the fridge and it worked just fine. The second time, I used a banana cream pie yogurt and it was equally delicious. This is now my #1 favorite coffee cake recipe. You have to try it!
Provided by Suzan Baroni
Categories Other Breakfast
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400°. Whisk together 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 9-inch springform 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° for 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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