Low-Fat Blueberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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From Orlando Sentinel May 12, 2004. They noted that it was adapted from The Bounty of Central Florida by Valerie Hart Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
8 ounces blueberry yogurt |
1/2 cup vegetable oil |
2 extra-large eggs |
1/2 cup sugar, mixed with |
1 teaspoon cinnamon |
2 pints florida fresh blueberries |
Directions:
1. Over a peive of parchment or wax paper, sift together the flour, sugar, baking powder and salt. Pour from paper into a mixing bowl.
2. Add yogurt, oil, and eggs to flour mixture. Beat 1 minute with hand mixer on med speed.
3. Pur batter into a 9X9 greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the top.
4. Bake at 350 F for 35-40 minutes, or until a toothpick inserted comes out dry.
5. Sprinkle half of the blueberries over the top. Sprinkle the remaining cinnamon-sugar mixture over the top. Turn oven to broil. Broil until hot and bubbly over the top.
6. Cut into squares and serve with the reserved blueberries on the side.
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