Because of the H5N2 avian flu epidemic in chickens, many farmers have lost their flocks. Eggs are now getting very expensive. I won’t be able to buy as many now and have to make adjustments in my cooking. It will be even harder for those that have limited income and depend on SNAP to supplement their food budgets. We will see high egg prices for the next year or longer until the bird flu runs it coarse.
This blueberry coffee cake is a wonder tasting and simple recipe to make for breakfast or snack. It has only four ingredients and simple to make. It is amazingly good. I used Greek yogurt because that is what I had on hand but you can use other yogurts.
Eggless Yogurt Blueberry Coffee Cake.
1 box white or yellow cake mix
1 cup plain or lemon yogurt
1 cup water
2 cups blueberries fresh or frozen.
Preheat oven to 350 degrees and prepare tube or bundt cake pan with spray vegetable oil.
In a mixer beat the first three ingredients until light and fluffy. Gently stir in blueberries that have been rinsed off and drained. Pour into prepared baking tube pan. Bake at 350 degrees for 50 – 55 minutes until a tooth pick comes out clean. Cool in pan for 10 minutes before removing and finish cooling. Serve with a dusting of powered sugar.