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Blueberry-Orange Coffee Cake



Quick and easy

Quick and easy

Quick and easy

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 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 blueberries in a strainer.

Stir together yogurt, milk and eggs in large bowl, using spoon. Stir in muffin mixes, orange 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 cake 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 small 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

Created 07/31/2009
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