Blueberry-Cherry Coffee Cake
Blueberry-Cherry Coffee Cake is a gluten free and vegetarian morn meal. This recipe makes 16 servings with 141 calories, 2g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. If you have vanilla, cherries, orange juice, and a few other ingredients on hand, you can make it.
Instructions
Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients.
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.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.
Drizzle over coffee cake.