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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 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

Nutritional Information

No Nutritional Information Available