Photo: Oxmoor House
Hands-on Time
10 Mins
Total Time
2 Hours 20 Mins
Yield
Serves 16 (serving size: 1 slice)

The tangy-sweet combination of blueberries and yogurt is incorporated into this scrumptious coffee cake, perfect for the break room at work or a laid-back Sunday brunch.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flours and starches into dry measuring cups; level with a knife. Combine flours, starches, baking powder, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.

Step 3

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries.

Step 4

Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan. Loosen cake from sides of pan using a narrow metal spatula; turn out onto a wire rack. Cool completely on wire rack.

Step 5

Combine powdered sugar and maple syrup in a small bowl; stir with a whisk. Drizzle over cake.

Gluten-Free Baking

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