Blueberry-Cherry Coffee Cake

By lisapearce

Ingredients

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

Preparation

Step 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. Spread in 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.