Blueberry-Yogurt Coffee Cake Recipe

Name: Blueberry-Yogurt Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.6 ounces brown rice flour (about 1 cup); 2.6 ounces white rice flour (about 1/2 cup); 1.8 ounces almond meal flour (about 1/2 cup); 1.3 ounces potato starch (about 1/4 cup); 2 teaspoons baking powder; 1 teaspoon xanthan gum; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 3/8 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 cup vanilla fat-free Greek yogurt; 1 teaspoon vanilla extract; 1 cup low-fat buttermilk; 1 1/2 cups fresh blueberries; Cooking spray; 1/2 cup powdered sugar; 2 1/2 tablespoons maple syrup

Servings: persons

4.6 ounces brown rice flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/8 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup vanilla fat-free Greek yogurt
1 teaspoon vanilla extract
1 cup low-fat buttermilk
1 1/2 cups fresh blueberries
Cooking spray
1/2 cup powdered sugar
2 1/2 tablespoons maple syrup

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flours and starches into dry measuring cups; level with a knife. Combine flours, starches, baking powder, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk.
3
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries.
4
Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes in pan. Loosen cake from sides of pan using a narrow metal spatula; turn out onto a wire rack. Cool completely on wire rack.
5
Combine powdered sugar and maple syrup in a small bowl; stir with a whisk. Drizzle over cake.

1309

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4.6 ounces brown rice flour (about 1 cup), 2.6 ounces white rice flour (about 1/2 cup), 1.8 ounces almond meal flour (about 1/2 cup), 1.3 ounces potato starch (about 1/4 cup), and more.

Yes, Blueberry-Yogurt Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Yogurt Coffee Cake

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