Ever since our Greek Yogurt taste off, my family has been looking for more ways to incorporate Greek yogurt into our diets. We didn’t realize how much we would really like it until after our experience.
So I stumbled over to Pinterest and found a ton of ideas! I quickly realized that a lot of people choose to substitute sour cream in recipes with Greek yogurt. This was such a great idea, yogurt could make recipes so much better for us!
So check out what I did…
Some time ago, our friend over at This Mama Loves posted a recipe for a Blueberry Coffee Cake. And the recipe called for a sour cream ingredient. This sounded like the perfect experiment to use Greek yogurt in our baking! So we gave it a go, with a few changes of our own.
I love coffee cake! It’s moist, delicious and such a great treat for many occasions. What makes me every more happy is that this Blueberry Coffee Cake is nut free!
Here is our modified recipe of Blueberry Coffee Cake using Greek yogurt:
- 1 tsp baking powder
- 10 tbsp butter
- 13 oz. Yoplait Greek Blueberry Yogurt
- 1 tsp baking soda
- 1 cup sugar
- 2 eggs
- 1/2 tsp salt
- fresh blueberries (if you prefer more fruit pieces)
- 3 tbsp milk
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees
- Sift together, flour and baking powder. Melt 10 oz butter and mix into dry mixture.
- Mix in the Yoplait Greek Blueberry Yogurt and baking soda. Set aside.
- In another bowl, Mix together sugar, eggs, salt, blueberries (optional). Blend both mixtures together until well combined.
- Baking in a greased bundt or 9 x 13 pan for about 45-50 minutes, cake is done when toothpick is inserted and comes out clean.
- While cooking, mix together glaze for coffee cake topping.
- When cake is done, while still warm, drizzle glaze topping over cake.
- Best served warm.
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