Came out perfect. The only thing I changed was adding 1/2 all purpose flour and 1/2 whole wheat pastry flour (as another reviewer did). I like the crunchy topping combination of the almonds and turbinado sugar, gives it a nice texture. While the coffee cake didn't knock my socks off, it's a good solid recipe as my rating states and it's also low in calories and fat. FYI: Did the nutrition info. per serving on it, since So. Living rarely does with their recipes: 203 cal., 33 carbs., 6 grams fat, 5 grams protein, 354 grams sodium, 13 grams sugar. The slices are a bit large so, with half a serving you'll have an even lower calorie snack ;-).
Blueberry Coffee Cake
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
More From Southern Living
Total: 1 Hour
- 1 large egg
- 1/2 cup fat-free milk
- 1/2 cup plain fat-free yogurt
- 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
- 2 tablespoons sliced almonds
- 1/4 teaspoon ground cinnamon
- 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 25 to 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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