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Blueberry-Orange Coffee Cake
Prep Time:
0 minutes
Cook Time:
40 to 45 minutes

2 packages Betty Crocker Wild Blueberry Muffin Mix

1 (6 ounce) container Yoplait original plain low fat yogurt

3/4 cup milk

2 eggs

2 teaspoons grated orange peel

1 tablespoon poppy seed, if desired

2 tablespoons butter or margarine, melted

1/2 teaspoon grated orange peel

1 cup powdered sugar

1 tablespoon orange juice


Heat oven to 350 degrees. Grease 12-cup bundt cake pan, using pastry b
rush. Put about 1 tablespoon flour in pan; tap flour around in pan so
inside of pan is lightly coated with flour. Turn pan upside down; tap
gently over wastebasket to remove extra flour. Drain and rinse blueber
ries in a strainer.
Stir together yogurt, milk and eggs in large bowl, using spoon. Stir i
n muffin mixes, orange peel and poppy seed until moistened; gently sti
r in blueberries. Pour into pan; spread evenly with rubber spatula.
Bake 40 to 45 minutes or until toothpick inserted in center comes out
clean and top of cake is golden brown. Cool in pan 15 minutes. Turn up
side down onto heatproof serving plate. Remove pan; cool cake complete
Meanwhile, make orange glaze; Stir together butter, orange peel and po
wdered sugar in small bowl, using spoon. Stir in orange juice until gl
aze is smooth and can be drizzled easily. Spoon Orange Glaze over top
of cake, letting some drizzle down side

Nutritional Information

No Nutritional Information Available