Monday, July 7, 2014

Blueberry Coffee Cake With Streusel Topping

I love any coffee cakes, But I have to say this one is amazing, super moist cake filled will plump, sweet blueberries, touch of cinnamon, and yogurt makes this one super moist. Perfect for a dessert or breakfast. Now is the time to make this when the blueberries are at their sweetest. I found a great deal on blueberries yesterday, I ended up getting a entire case, so I will be making a lot of recipes, jams and even freezing some, I also purchased a case of strawberries, cant wait to try some new recipes. Enjoy this one, I know I did..


For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
1 teaspoon large zest
1/2 cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup plain Greek Yogurt
1 cup fresh blueberries (add 4 Tablespoons of flour and toss the blueberries in the flour so they do not sink to the bottom) you can also use frozen they work well also, but I like fresh when in season
Streusel Filling and Topping:
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 stick cold butter


1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant. In a large mixing bowl cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract and Greek yogurt. Mix until well combined.
4. Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries.
5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
6. Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
7. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.

recipe slightly adapted and photo source:/

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