Description
An extra-moist coffee cake packed with fresh blueberries and topped with a crunchy cinnamon sugar crumble.
Ingredients
Units
Scale
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 cups flour
- 1 teaspoon baking soda
- 8 tablespoons (1/2 cup or 4 ounces) butter, room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch rectangular baking pan.
- In a small bowl, mix together 1 cup sugar, 1 tablespoon cinnamon, 1/4 cup flour, and 1/2 teaspoon salt to create the topping. Set aside.
- In another bowl, whisk together 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large mixing bowl, cream together 8 tablespoons of room temperature butter, 1 cup brown sugar, and 1/2 cup sugar until light and fluffy.
- Add 1 egg to the butter mixture and beat until well combined.
- Mix in 1 cup plain yogurt and 1 teaspoon vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in 2 cups of fresh blueberries.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Sprinkle the cinnamon sugar topping evenly over the batter.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before serving.
Notes
This cake is best enjoyed warm with a dollop of plain yogurt for a delightful contrast in textures and flavors. It stays moist for up to three days, making it a perfect make-ahead treat. If you don’t have fresh blueberries, frozen ones can be used but may add extra moisture, so adjust baking time if necessary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 250
- Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 30