LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE

Luscious Lemon-Blueberry Coffee Cake image

All natural yogurt is the secret to moist and delicious homemade coffee cake loaded with fresh blueberries.

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 9

Number Of Ingredients 15

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
3 tablespoons canola oil
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 egg
1 1/2 cups fresh or frozen (thawed and drained) blueberries
1/3 cup sliced almonds
1/2 cup powdered sugar
2 to 2 1/2 teaspoons milk
1/4 teaspoon vanilla

Steps:

Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 33 g, TransFat 0 g