In my class at church we all sign up months in advance to bring breakfast. I signed up for March 13th simply because I knew we’d be in town that day; however I did NOT realize that that was the Sunday of daylight savings time. Usually everyone grabs a box of donuts from the donut shop next to church and that’s what they bring for breakfast. I love a good cake donut don’t get me wrong but there was no way I wasn’t going to make something scrumptious to share! I decided I was going to make a blueberry coffee cake. I snagged this recipe out of the Food Network magazine in an article called 50 Things to Make with Yogurt. I got up even earlier to make this bad boy and luckily, it was so worth it!
Blueberry Coffee Cake
Servings: 10-15 (depending on how many pieces you eat :))
Prep time: 20 minutes
Cook time: 1 hour
- 1 ¼ sticks of softened butter
- 5 tablespoons of cold, cubed butter
- 1 cup of sugar
- 2 eggs
- 2 teaspoons of vanilla
- 2 ¾ cups of flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of plain Greek yogurt
- 1 ½ cups of blueberries
- 2/3 cup of brown sugar
- ½ teaspoon of cinnamon
- Preheat oven to 350.
- Beat 1 ¼ sticks of butter and 1 cup of sugar with your mixer until it is light and fluffy.
- Beat in 2 eggs and 2 teaspoons of vanilla.
- In a separate bowl, whisk 2 cups of flour with 1 teaspoon baking powder and ½ teaspoon each of baking soda and salt; beat into the other mixture in batches alternating with 1 cup of yogurt.
- Fold 1 ½ cups of blueberries.
- Pour batter into a 9-inch springform pan (you can also use a 10 inch cake pan).
- Mix ¾ cup of flour with 2/3 cup of brown sugar, ½ teaspoon of cinnamon and a pinch of salt; work in 5 tablespoons of cubed cold butter with your fingers and sprinkle over the batter.
- Bake at 350 until golden brown or for an hour.