September 10, 2016

The consensus here at Southern Sisters is that the aroma of a coffee cake baking in the oven on a lazy weekend morning is a beautiful thing.  Entice your family to come to the table for a "civilized" breakfast.  You won't be sorry.  This blueberry and almond delight is a snap to whip up and a most welcome guest at your breakfast table.  Add some soft scrambled eggs, hickory bacon and hot coffee and you've just outdone yourself.  Oh, and adding mimosas would make you a Breakfast Queen.  

Blueberry-Almond Coffee Cake

Preheat oven to 400 degrees.

1.  In a bowl, whisk together 1 egg, 1/2 cup milk, 1/2 cup plain yogurt and 3 T. vegetable oil.

2.  In a separate bowl, combine 2 cups flour, 1/2 cup sugar, 4 t. baking powder, and 1/2 t. salt.  Add the flour mixture to the egg mixture and combine just until moistened.

3.  Fold 1 1/2 cups fresh blueberries into the batter.  Pour batter into a greased 9-inch spring form pan.  Sprinkle with 1/2 cup fresh blueberries.

4.  In a small bowl, combine 2 T. turbinado or regular sugar, 2 T. sliced almonds, and 1/2 t. cinnamon.  Sprinkle over the batter.

5.  Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.  Cool for 20 minutes then remove the sides of the pan.

Makes 8 servings



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