Blueberry Coffee Cake (1)

Recipe

Breakfast
Blueberry Coffee Cake

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4 out of 5 stars
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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    ¾ c.Hy-Vee granulated sugar, divided
    c.Hy-Vee butter, softened
    2Hy-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

    1. Preheat oven to 350 degrees.
    2. In a medium bowl, beat 1/2 cup granulated sugar, butter and 1 egg with an electric mixer on low speed until smooth.
    3. Beat in baking mix. Spread in the bottom of a greased 9-inch springform pan.
    4. In a small bowl, combine lemon yogurt and remaining egg. Beat until smooth. Stir in blueberries. Spoon over batter in pan.
    5. Combine remaining 1/4 cup granulated sugar and nutmeg. Sprinkle over blueberry mixture.
    6. Bake 40 minutes or until center is set and crust is golden brown. Cool 10 minutes before removing side of pan.
    7. 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.