Luscious Lemon-Blueberry Coffee Cake

Vegetarian
Health score
3%
Luscious Lemon-Blueberry Coffee Cake
70 min.
9
337kcal

Suggestions


Indulge in the delightful flavors of our Luscious Lemon-Blueberry Coffee Cake, a perfect treat for any morning meal, brunch, or dessert occasion. This vegetarian recipe is not only easy to prepare but also promises to fill your kitchen with a refreshing citrus aroma that will awaken your senses. With a moist and tender crumb, this cake is a harmonious blend of zesty lemon and sweet blueberries, making it a crowd-pleaser for both family and friends.

Imagine slicing into a golden-brown cake, revealing pockets of juicy blueberries nestled within. Each bite is a burst of flavor, complemented by a light drizzle of a sweet glaze that adds just the right amount of sweetness. Whether you enjoy it with your morning coffee or as a delightful afternoon snack, this coffee cake is sure to brighten your day.

Ready in just 70 minutes and serving up to 9 people, it’s an ideal choice for gatherings or a cozy weekend treat. Plus, with only 337 calories per serving, you can indulge without the guilt. So gather your ingredients, preheat your oven, and get ready to impress your loved ones with this scrumptious Luscious Lemon-Blueberry Coffee Cake!

Ingredients

  • 2.5 cups flour all-purpose
  • cup granulated sugar 
  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • 0.8 teaspoon salt 
  • cup yogurt plain fat free yoplait® (from 2-lb container)
  • tablespoons canola oil 
  • teaspoons lemon zest grated
  • tablespoons juice of lemon 
  •  eggs 
  • 1.5 cups blueberries fresh thawed drained ( and )
  • 0.3 cup almonds sliced
  • 0.5 cup powdered sugar 
  • teaspoons milk 
  • 0.3 teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • toothpicks
  • springform pan

Directions

  1. Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
  2. In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries.
  3. Spread batter in pan.
  4. Sprinkle with almonds.
  5. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
  6. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
  7. Drizzle over warm cake.

Nutrition Facts

Calories337kcal
Protein7.85%
Fat19.49%
Carbs72.66%

Properties

Glycemic Index
36.12
Glycemic Load
36.04
Inflammation Score
-4
Nutrition Score
9.1700000089148%

Flavonoids

Cyanidin
2.17mg
Petunidin
7.78mg
Delphinidin
8.74mg
Malvidin
16.67mg
Peonidin
5mg
Catechin
1.35mg
Epigallocatechin
0.25mg
Epicatechin
0.17mg
Eriodictyol
0.17mg
Hesperetin
0.48mg
Naringenin
0.06mg
Luteolin
0.05mg
Isorhamnetin
0.09mg
Kaempferol
0.42mg
Myricetin
0.32mg
Quercetin
1.92mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:337.32kcal
16.87%
Fat:7.42g
11.41%
Saturated Fat:0.74g
4.63%
Carbohydrates:62.21g
20.74%
Net Carbohydrates:60.2g
21.89%
Sugar:33.68g
37.42%
Cholesterol:18.86mg
6.29%
Sodium:392.23mg
17.05%
Alcohol:0.04g
100%
Alcohol %:0.04%
100%
Protein:6.72g
13.44%
Selenium:14.62µg
20.88%
Vitamin B1:0.31mg
20.36%
Manganese:0.4mg
20.13%
Vitamin B2:0.31mg
18.5%
Folate:72.81µg
18.2%
Vitamin E:1.91mg
12.72%
Phosphorus:120.46mg
12.05%
Vitamin B3:2.32mg
11.6%
Iron:1.99mg
11.05%
Calcium:101.46mg
10.15%
Fiber:2.01g
8.05%
Vitamin K:8.26µg
7.87%
Magnesium:24.62mg
6.15%
Copper:0.11mg
5.5%
Vitamin C:4.5mg
5.46%
Zinc:0.73mg
4.85%
Potassium:163.97mg
4.68%
Vitamin B5:0.46mg
4.58%
Vitamin B12:0.22µg
3.59%
Vitamin B6:0.06mg
2.93%