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Dannon Blueberry Coffee Cake
3 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups Dannon® All Natural Plain Yogurt (16 ounces)
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans
1 TBS confectioners’ sugar for dusting
Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan
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
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 spatual to swirl the sugar layer into the cake
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
*based on USDA database dated 9-Jan-06
Copyright ©2011 The Dannon Company, Inc.
OIKOS® is a registered trademark of Stonyfield Farm, Inc.
used under licenseby the Dannon Company, Inc.