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Coffeecake: Blueberry Cherry Yogurt Coffee Cake

Source of Recipe

Betty Crocker Bisquick


List of Ingredients

3 cups Bisquick Original baking mix
3/4 cup sugar
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
2 eggs
1 cup plain fat-free yogurt
2 cups fresh or frozen blueberries
1/2 cup finely chopped almonds -- if desired
1/4 cup orange-flavored liqueur or orange juice
1 3 ounce pack dried cherries -- (3/4 cup)

GLAZE, IF DESIRED
1 cup powdered sugar
4 teaspoons orange juice
1/2 teaspoon vanilla


Recipe

Heat oven to 350ºF. Generously grease and flour 12-cup bundt cake pan. Stir baking mix, sugar, oil, vanilla, eggs and yogurt in large bowl until mixed. Stir in remaining ingredients except Glaze. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Drizzle with Glaze. 16 servings.

Glaze: Stir all ingredients until smooth and thin enough to drizzle. Variation: For Cranberry Coffee Cake, use coarsely chopped cranberries instead of the blueberries, chopped dried apricots instead of the cherries and almond extract instead of the vanilla.