Dannon Blueberry Coffee Cake Recipe - Allrecipes.com
Dannon Blueberry Coffee Cake Recipe

Dannon Blueberry Coffee Cake

Recipe by  

"Your coffee or tea break becomes a special event with this moist, delicious blueberry coffee cake."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Dannon All Natural and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Fold in the blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 65 to 70 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from the pan. Dust with confectioners sugar just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2011

loved it. Instead of 3/4 c. butter, I used 1/2 c. applesauce + 1/4 c. butter. Next time I will use all applesauce for the shortening. Also I will be cutting back the sugar by 1/4 c. or more. It was plenty sweet. It makes a beautiful bundt cake anyone would be proud to serve

 
Most Helpful Critical Review
Jul 29, 2011

did NOT taste right.

 

17 Ratings

Jun 24, 2011

Dense and moist cake...but I made some variations, a couple out of necessity: Didn't have 2 cups of plain yogurt, so I used 1 Chibani blueberry yogurt and the rest in sour cream. I also added the zest of one fresh lemon to the batter. Also, Bundt pan may have been too small...I had great luck with my large tube pan. Finally, I glazed the cake with icing made from the juice of one lemon and about 1.5 cups of confectioner's sugar. Oh, and I only baked for 1 hour.

 
Jul 24, 2011

It's a keeper. This was delicious and since my goal was to take something to my dad's house, I knew that this would be too much for him and my step mother. Instead of baking in a bundt pan, I poured half into a 9x9, and the other half into an 8x8 pan. Baked both at the same time for about 50 minutes and it was perfect. I did use frozen blueberries from last summer and have a lot left, so I can bet that this will be made at least one more time within the week.

 
Jun 03, 2011

Five star! The blueberry cake I have been looking for! Moist. I used a large commercial loaf pan and it made a large heavy loaf. I may add extra topping next time. The batter is thick and rich. Beautiful to use as a gift or for a special occasion. Perfect.

 
Jul 27, 2011

This is wonderful, I followed the ingredients exactly. Everyone loved it, even my 5 year old who hates nuts. The only thing I did differently was bake this by dividing it between two bread loaf pans. Looks beautiful and tastes even better!

 
Jul 26, 2011

Very moist. Had this at a party & the person who made it said they left out the vanilla & pecans - we still enjoyed it!

 
Aug 07, 2011

Pretty good. Will add an extra 1/2 c of blueberries next time. I did not have the nuts on hand; still good

 

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Nutrition

  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 65.4 g
  • 21%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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