Sunday, November 10, 2013

Cake Dome Sunday #39: Blueberry Coffee Cake

We woke up to a couple inches of snow this morning.  Winter has arrived in spite of what the calendar may say.  In order to bring a little summertime goodness to this cold and snowy day I decided to whip up a fast and easy Blueberry Coffee Cake.  It is on a day like today that I'm ever so Thankful for the summer bounty that I've preserved or frozen.
I baked the coffee cake in my 9" spring form pan and cut pie wedge slices to go with our scrambled eggs for breakfast this morning.  Truly, this coffee cake is so fast to mix together and bake that you can prepare a festive breakfast in no time at all.
Blueberry Coffee Cake
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup plain fat-free yogurt ( I used plain fat-free with honey)
  • 3 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups frozen blueberries
  • 1 tablespoon all-purpose flour
  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon ground cinnamon
  1. Preheat the oven to 400 degrees F.  Whisk together the egg, milk, yogurt and vegetable oil in a large bowl.
  2. Stir together flour, sugar, baking powder and salt in another bowl.  Stir the flour mixture into the egg mixture just until dry ingredients are moistened.
  3. Toss 1 1/4 cups blueberries in 1 Tables flour; fold into batter.  Pour into a lightly greased 9-inch spring form pan.  Sprinkle with remaining 1/4 cup blueberries.
  4. Stir together 2 tablespoons turbinado sugar and cinnamon; sprinkle over batter.
  5. Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack for 15 minutes; removed sides of spring form pan and serve.
Recipe adapted from Southern Living Special Collector's Edition Fall Recipes, 2013

Until next time,



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  1. MMMMm this sounds so good, but I don't have a spring pan and have never heard of that sugar

    1. Connie, you don't have to use a springform pan. A 9" X 9" (or something similar) would work fine. Also, if you don't have turbinado sugar just use regular granulated sugar mixed with the cinnamon. It will still tast wonderful! Cheers!

  2. Oh that is mouthwatering Jennifer x

  3. Oh my gosh your Blueberry Coffee Cake looks amazing, I can't wait to try it.
    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick


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