Glazed Lemon Blueberry Coffeecake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brummel & brown spread
• 3/4 cup granulated sugar
• 1 eggs
• 1 teaspoon vanilla extract
• 1/2 cup yogurt
• 1/2 teaspoon grated lemon peel
• 1 cup fresh blueberries
• 1/2 cup confectioners sugar
• 1 tablespoon lemon juice
• 2 teaspoons brummel & brown spread

1. Preheat oven to 350u0b0. Spray bottom of 9-inch springform pan with nonstick cooking spray; set aside.
2. For Cake, combine flour, baking powder, baking soda and salt in medium bowl. Beat Brummel & Brown(R) Spread with granulated sugar in large mixing bowl with electric mixer until light and fluffy. Beat in egg and vanilla, then yogurt and lemon peel just until blended. Stir in flour mixture just until blended. Reserve 1 cup batter; set aside. Spread remaining batter in prepared pan.
3. Gently stir blueberries into reserved batter, then spread over batter in prepared pan. Bake 40 minutes or until golden brown and center springs back when touched. Cool 5 minutes on wire rack. Remove from pan and cool completely.
4. Meanwhile, for Glaze, blend confectioners sugar, lemon juice and Spread. Drizzle Glaze over cooled cake.

flour, baking powder, baking soda, salt, brummel brown spread, sugar, eggs, vanilla, yogurt, fresh blueberries, confectioners sugar, lemon juice, brown spread

Taken from www.yummly.com/recipe/Glazed-lemon-blueberry-coffeecake-304217 (may not work)