Blueberry-Orange Coffee Cake
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 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 brush. Put about 1 ta
blespoon flour in pan; tap flour around in pan so inside of pan is lightly coated with flo
ur. Turn pan upside down; tap gently over wastebasket to remove extra flour. Drain and rin
se blueberries in a strainer.
Stir together yogurt, milk and eggs in large bowl, using spoon. Stir in muffin mixes, oran
ge peel and poppy seed until moistened; gently stir 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 cak
e is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate.
Remove pan; cool cake completely.
Meanwhile, make orange glaze; Stir together butter, orange peel and powdered sugar in smal
l bowl, using spoon. Stir in orange juice until glaze is smooth and can be drizzled easily
. Spoon Orange Glaze over top of cake, letting some drizzle down side
No Nutritional Information Available