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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
2 hrs 20 mins
Yield:
Serves 16 (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

  • 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.

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

Source

Gluten-Free Baking

Nutrition Facts

233 calories; fat 8.8g; saturated fat 4.2g; mono fat 2.1g; poly fat 0.5g; protein 4.5g; carbohydrates 35g; fiber 1.4g; cholesterol 51mg; iron 0.5mg; sodium 187mg; calcium 92mg.
Advertisement