Luscious Lemon Blueberry Coffee Cake

All natural yogurt is the secret to moist and delicious homemade coffee cake loaded with fresh blueberries. ...MORE + LESS -

2 1/2 cups (625 mL) Pillsbury All-Purpose Flour

1 cup (250 mL) granulated sugar

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

3/4 tsp (3 mL) salt

1 cup (250 mL) Yoplait® Source or Creamy Plain Yogurt

3 tbsp (45 mL) canola oil

2 tsp (10 mL) grated lemon peel

2 tbsp (30 mL) lemon juice

1 egg

1 1/2 cups (375 mL) fresh or frozen (thawed and drained) blueberries

1/3 cup (75 mL) sliced almonds

1/2 cup (125 mL) icing sugar

2 to 2 1/2 tsp (10 to 12 mL) milk

1/4 tsp (1 mL) vanilla

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1

Heat oven to 375ºF. Spray or grease 9-inch springform pan or 9-inch square pan.
2

In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
3

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
4

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

Success : Grate only the yellow portion, or the zest, of the lemon peel. Grate the lemon peel before you squeeze the lemon for juice.
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