BLUEBERRY COFFEE CAKE
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings, serving size 1 piece
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Nutrition Facts : Calories 210, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 41 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams
BLUEBERRY YOGURT POUND CAKE
This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
- Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 47.4 g, Cholesterol 48.4 mg, Fat 11.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 315.9 mg, Sugar 31.4 g
BLUEBERRY YOGURT CAKE
Make and share this blueberry yogurt cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350.
- grease and flour a bundt pan.
- toss berries with 1 tbsp flour.
- mix flour, baking powder and salt together, set aside.
- in a large bowl beat butter, beat in sugar and vanilla until creamy.
- add egg whites, beat in, beat in flour mixture, alternating with yogurt.
- fold in berries, pour into bundt pan.
- bake for 45-50 minutes until toothpick comes out clean.
- cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
- when totally cooled stir together glaze ingredients and drizzle over cake.
BLUEBERRY YOGURT CAKE
This recipe is great as is but is also good with pecans instead of walnuts. Also really good with raspberries,almond extract instead of vanilla and add orange zest - with or without nuts.
Provided by Ceezie
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
- In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
- Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.
Nutrition Facts : Calories 547.4, Fat 30.4, SaturatedFat 11.7, Cholesterol 103.9, Sodium 389.5, Carbohydrate 63.1, Fiber 2.9, Sugar 39.1, Protein 9.2
BLUEBERRY CAKE
Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy
Provided by Moje Gotowanie team
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
- In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
- Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.
BLUEBERRY YOGURT POUND CAKE
A very delicious moist and buttery cake filled with blueberries and orange fragrance. Best when served warm. Always serve it to my family for a regular breakfast snack!!
Provided by Gaara
Categories Breads
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In large bowl, cream butter until fluffy. Beat in sugar until mixture is light and fluffy, 5 to 8 minutes. Beat in eggs one at a time. Stir or sift together flour, baking soda and salt; mix in berries. In separate bowl, stir together yogurt, orange juice and rind. Mix 1/3 of the dry ingredients into batter; add half of the yogurt mixture. Stir in another third of the dry ingredients, then remaining yogurt mixture and dry ingredients. Pour into well-greased and floured deep 9 or 10 inch tube or bundt pan; smooth top and tap pan lightly on work surface to remove air bubbles. Bake for 60 to 70 minutes or until tester inserted in centre comes out clean and cake is well-risen. Let cool for 15 minutes. Dust with icing sugar.
Nutrition Facts : Calories 1162.3, Fat 53, SaturatedFat 31.8, Cholesterol 288.6, Sodium 1173.3, Carbohydrate 157.1, Fiber 4.5, Sugar 81.2, Protein 17.9
BRENDA'S BEST BLUEBERRY YOGURT POUND CAKE
A very moist and dense pound cake. Always gets rave reviews!! Perfect for quieting the afternoon tummy-grumblies with a coffe or tea.
Provided by Boxerwing
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
- Beat in eggs, one at a time.
- In a second bowl sift together flour, baking soda and salt.
- In a third bowl mix together yogurt, orange juice and rind.
- Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
- Stir in blueberries.
- Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
- Tap pan lightly to release air bubbles and smooth top.
- Bake at 350F for 60-70 minutes or until knife comes out clean.
- Let cool for 15 minutes in pan, the remove and cool on rack.
- Before serving, sieve icing sugar over top.
Nutrition Facts : Calories 387.2, Fat 17.7, SaturatedFat 10.6, Cholesterol 96.2, Sodium 391.1, Carbohydrate 52.3, Fiber 1.5, Sugar 27, Protein 6
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