The thing I miss most about Hickory Public Schools is working every single day with Jennifer Griffin. We had an amazing partnership, and she truly was my professional soul mate. Luckily for me, my transition to DPI has not changed our friendship or our ability to work together. Jennifer and her family are like family to us, and they are truly special.
Well, that’s a pretty intense introduction to this delicious Blueberry Coffee Cake. Yet, the segue is that Jennifer bought us a year subscription to Southern Living this year, and this is a recipe we found in the first magazine that arrived. First of all, it is a reduced fat recipe, which immediately gets me in “red flag mode.” Like many of you, I am skeptical of low-fat recipes because I have actually found very few that are as tasty as the original versions. However, this cake is the needle in the proverbial low-fat haystack!
I have to thank Jennifer for this one! Just to be clear – I modified it just a little from the original. 🙂
1 large egg
1/2 cup fat-free or 1% milk
1/2 cup plain fat-free or low-fat yogurt
3 tbsp. vegetable oil
2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 1/2 cups frozen blueberries
1/4 cup extra blueberries
1/4 cup sliced almonds
1/8 cup sugar
1 tsp – 1 tbsp ground cinnamon
Preheat oven to 400 degrees.
Whisk together the first four ingredients in a large bowl.
Sift together flour and next three ingredients in another bowl.
Stir flour mixture into egg mixture just until dry ingredients are moistened.
Gently fold in 1 1/2 cups blueberries.
Pour into a lightly greased 9-inch springform pan.
Sprinkle with 1/4 cup extra blueberries.
Stir together sugar, almonds, and cinnamon, and sprinkle over batter.
Bake at 400 degrees for 25-30 minutes or until a wooden pick inserted comes out clean.
Cool in pan on a wire rack 15 minutes.
Remove sides of pan.