Recipe
Breakfast
Blueberry Coffee Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee granulated sugar, divided | ||
| ⅓ c. Hy-Vee butter, softened | ||
| 2 Hy-Vee large eggs, divided | ||
| 2 c. Hy-Vee reduced-fat baking mix | ||
| ½ c. Hy-Vee lemon yogurt | ||
| 1 c. fresh blueberries | ||
| ¼ tsp. Hy-Vee ground nutmeg | ||
| ¾ c. Hy-Vee powdered sugar | ||
| 2 tbsp. Hy-Vee skim milk | ||
| 1 tsp. Hy-Vee lemon juice |
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, beat 1/2 cup granulated sugar, butter and 1 egg with an electric mixer on low speed until smooth.
- Beat in baking mix. Spread in the bottom of a greased 9-inch springform pan.
- In a small bowl, combine lemon yogurt and remaining egg. Beat until smooth. Stir in blueberries. Spoon over batter in pan.
- Combine remaining 1/4 cup granulated sugar and nutmeg. Sprinkle over blueberry mixture.
- Bake 40 minutes or until center is set and crust is golden brown. Cool 10 minutes before removing side of pan.
- In a small bowl, stir together powdered sugar, milk and lemon juice. Drizzle over coffee cake. Serve warm.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 75mg
- Sodium: 480mg
- Total Carbohydrates: 50g
- Protein: 5g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 4%
0%
Iron 8%
0%
Calcium 8%
Recipe Source:
Hy-Vee all-purpose reduced-fat baking mix.