Cheery Cherry Blueberry Coffee Cake With Orange Glaze

From Betty Crocker!

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 3  cups Bisquick baking mix
• 3⁄4 cup granulated sugar
• 1⁄4 cup canola oil
• 1 1⁄2 teaspoons vanilla
• 2  eggs
• 1  cup plain fat-free yogurt
• 2  cups fresh blueberries, or
• 2  cups frozen blueberries (thawed and very well drained)
• 1⁄2 cup  finely chopped  almonds, if desired
• 1⁄4 cup  orange-flavored liqueur or 1⁄4 cup  orange juice
• 3⁄4 cup dried cherries
• 1  cup powdered sugar
• 4  teaspoons  orange juice
• 1⁄2 teaspoon vanilla

Directions

1. For the CAKE:
2. Heat oven to 350°F Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
3. In large bowl, stir Bisquick mix, sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients through the dried cherries. Stir very gently to keep batter from turning blue (I have yet to master this).
4. Pour into prepared pan.
5. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.
6. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
7. For the GLAZE:
8. In small bowl, stir the last three ingredients (powdered sugar, orange juice and vanilla) until smooth and thin enough to drizzle. Drizzle over coffee cake.
9. Serve.