Blueberry-Cherry Coffee Cake

 

3

cups Original Bisquick® mix

3/4

cup granulated sugar

1/4

cup vegetable oil

1 1/2

teaspoons vanilla

2

eggs

1

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

2

cups fresh or Cascadian Farm® frozen organic blueberries

1/2

cup finely chopped almonds, if desired

1/4

cup orange-flavored liqueur or orange juice

3/4

cup dried cherries

1

cup powdered sugar

4

teaspoons orange juice

1/2

teaspoon vanilla

• 1 Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
• 2 In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Spread in pan.
• 3 Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
• 4 In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.