Blueberry-Almond Coffee Cake

Recipe

Breakfast
Blueberry-Almond Coffee Cake

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2.75 out of 5 stars
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4 ratings

Recipe Data

9
Servings

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    Servings and Ingredients

    Ingredients
    Serves 9
    QuantityIngredientAdd
    1(18.25 oz) box Hy-Vee blueberry muffin mix
    c.plus 1 tablespoon Hy-Vee skim milk, divided
    1Hy-Vee large egg
    1(6 oz) container nonfat vanilla yogurt
    1 tbsp.plus 1 teaspoon almond extract, divided
    ½ c.packed Hy-Vee brown sugar
    c.Hy-Vee flour
    ¼ c.Hy-Vee butter
    1 c.Hy-Vee powdered sugar

    Directions

    1. Preheat oven to 350 degrees.
    2. In a medium bowl, stir together muffin mix, 1/3 cup milk, egg, yogurt and 1 tablespoon almond extract. Drain and rinse blueberries from can and fold into batter.
    3. Spoon into a greased 8-by-8-inch baking pan.
    4. In a small bowl, combine brown sugar and flour. Cut in butter until mixture resembles the size of small peas. Sprinkle over batter.
    5. Bake 35 minutes or until toothpick inserted in center comes out clean.
    6. Meanwhile, stir powdered sugar, 1 tbsp milk and 1 tsp almond extract till smooth. Drizzle evenly over cooled coffee cake.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 35mg
    • Sodium: 280mg
    • Total Carbohydrates: 58g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 6%
    0%
    Calcium 8%