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 combines the zesty brightness of fresh lemons with the sweet burst of blueberries, creating a harmonious balance that will awaken your taste buds and brighten your day. With just 70 minutes of preparation and baking time, you can easily whip up this scrumptious cake to share with family and friends.

Imagine the aroma of this cake wafting through your kitchen as it bakes to golden perfection. The addition of sliced almonds on top adds a delightful crunch, while the creamy yogurt keeps the cake moist and tender. Each slice is not only a feast for the eyes but also a deliciously satisfying experience, with a caloric breakdown that makes it a guilt-free indulgence at just 337 calories per serving.

Whether you're enjoying it with a steaming cup of coffee or serving it at a festive gathering, this Luscious Lemon-Blueberry Coffee Cake is sure to impress. Its vibrant colors and refreshing flavors make it a standout dish that will have everyone coming back for seconds. So, gather your ingredients and get ready to bake a cake that’s as delightful to make as it is to eat!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 375F. 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%