Blueberry-Cherry Coffee Cake

By melanieroe

Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 16 servings

Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg; Sodium 300mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 24g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 4% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Coffee Cake:
• 3 cups Original Bisquick® mix
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla
• 2 eggs
• 1 cup plain fat-free yogurt
• 2 cups fresh or Cascadian Farm® frozen organic blueberries
• 1/2 cup finely chopped almonds, if desired
• 1/4 cup orange-flavored liqueur or orange juice
• 3/4 cup dried cherries
• Glaze:
• 1 cup powdered sugar
• 4 teaspoons orange juice
• 1/2 teaspoon vanilla

Details

Servings 16
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
2. In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Pour into pan.
3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
4. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 5 minutes.