The story of this coffee cake goes like this:
buy ONE cart of blueberries…
get TWO free…
use THREE cups in a coffee cake.
You see, there was a sale at our grocery store and there was just no way I was going to pass up that sale. This also meant I had entirely too many blueberries for two people to consume. It was then obvious that I needed to bake. (Side note: you’re now not only getting a recipe but an insight into my thinking.) So I baked!
This coffee cake is packed with blueberries and so moist. When you cut your first piece, it might look like it’s not done cooking. It is, trust me. Also, it’s not too sweet so it makes a great addition to any meal or snack of the day. Happy summer!
Source: Chocolate and Zucchini
1 2/3 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
a good pinch salt
1 stick butter, diced, at room temperature
1 cup granulated sugar
1 cup plain yogurt (I used vanilla with great results)
1 tsp. vanilla extract
3 cups blueberries, fresh or frozen (no need to thaw)
1/4 cup brown sugar
Preheat your oven to 360. Grease a 9-inch cake pan, preferably nonstick with a removable bottom.
1. Sift together the flour, baking powder, baking soda, and salt. Set aside.
2. In a food processor, mix together the butter and white sugar until fluffy. Add the eggs, one at a time, mixing well between each addition. Add the yogurt and vanilla, and mix again. Add the flour mixture, and mix again until just combined.
3. Pour half of the cake batter in the cake pan. Pour half the blueberries over the surface. Cover with the rest of the batter, top with the remaining blueberries, and sprinkle evenly with the brown sugar.
4. Bake 55-60 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer to a rack, let stand in the pan for ten minutes, then unclasp the sides of the pan and let cool completely before serving.