Recipe
Breakfast
Blueberry-Almond Coffee Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18.25 oz) box Hy-Vee blueberry muffin mix | ||
| ⅓ c. plus 1 tablespoon Hy-Vee skim milk, divided | ||
| 1 Hy-Vee large egg | ||
| 1 (6 oz) container nonfat vanilla yogurt | ||
| 1 tbsp. plus 1 teaspoon almond extract, divided | ||
| ½ c. packed Hy-Vee brown sugar | ||
| ⅓ c. Hy-Vee flour | ||
| ¼ c. Hy-Vee butter | ||
| 1 c. Hy-Vee powdered sugar |
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, stir together muffin mix, 1/3 cup milk, egg, yogurt and 1 tablespoon almond extract. Drain and rinse blueberries from can and fold into batter.
- Spoon into a greased 8-by-8-inch baking pan.
- In a small bowl, combine brown sugar and flour. Cut in butter until mixture resembles the size of small peas. Sprinkle over batter.
- Bake 35 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, stir powdered sugar, 1 tbsp milk and 1 tsp almond extract till smooth. Drizzle evenly over cooled coffee cake.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 35mg
- Sodium: 280mg
- Total Carbohydrates: 58g
- Protein: 5g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 8%