Lemon Blueberry Coffee Cake W-M

Name: Lemon Blueberry Coffee Cake W-M
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter; 3/4 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1/2 cup low-fat vanilla yogurt; 1/2 teaspoon grated lemon peel; 1 cup fresh blueberries; 1/2 cup confectioners' sugar; 1 tablespoon lemon juice; 2 teaspoons butter

Submitted by Nana Lee

"This is from the Walmart site. It has a section called Idea Center. Some recipes are located there."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 12

ingredients

CAKE
1 ¹⁄₂ cups all-purpose flour
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
¹⁄₂ cup butter
³⁄₄ cup granulated sugar
1 egg
1 teaspoon vanilla extract
¹⁄₂ cup low-fat vanilla yogurt
¹⁄₂ teaspoon grated lemon peel
1 cup fresh blueberries
GLAZE
¹⁄₂ cup confectioners' sugar
1 tablespoon lemon juice
2 teaspoons butter

directions

CAKE:.
Preheat oven to 350°.
Spray bottom of 9-inch springform pan with nonstick cooking spray; set aside.
In medium bowl, combine flour, baking powder, baking soda and salt.
In large mixing bowl, with electric mixer, beat butter and granulated sugar until light and fluffy.
Beat in egg and vanilla, then yogurt and lemon peel just until blended.
Stir in flour mixture just until blended. Reserve 1 cup batter; set aside.
Spread remaining batter in prepared pan.
Gently stir blueberries into reserved batter then spread over batter in prepared pan.
Bake 40 minutes or until golden brown and center springs back when touched.
On wire rack, cool 5 minutes.
Remove from pan and cool completely.
GLAZE:.
Meanwhile for glaze, blend confectioners sugar, lemon juice and butter.
Drizzle glaze over cooled cake.

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Reviews

Thanks for the great recipe. The cake is light, moist and has great flavor as another reviewer said. LOL I have also found it addictive and have 'tested' too much already! I did not add more blueberries and think it would have been overwhelming. This is a winner.

Chef Norma JS
This cake is *fantastic*. Light, moist, great flavour, it's just addicting beyond words. My springform pan must be 10" or so, because I found the cake a bit thin, and it was cooked at about 30 minutes. Tasted great nonetheless! I put the glaze in a ziplock baggie, snipped the end off and zigzagged the glaze across the cake. Coworkers raved and DH and I enjoyed a generous helping ourselves. I increased both the lemon zest and juice and blueberries just a bit. Definitely on the make-again list!

Len23

RECIPE SUBMITTED BY

Nana Lee

212

<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>

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