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Blueberry Coffee Cake

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A delightful blend of sweet blueberries, creamy yogurt, and a crunchy crumb topping that brings comfort and nostalgia to any table.

Ingredients

Scale
  • 10 tbsp unsalted butter, softened, plus more to grease the pan
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt, or sour cream
  • 1 1/2 cups blueberries, about 12 oz
  • 3/4 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 5 tbsp cold butter, cubed

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Cream the softened butter and granulated sugar on medium speed until combined, then on high for about 3 minutes until light and creamy.
  3. Add the eggs and vanilla extract to the mixture and beat on high speed until creamy and fluffy.
  4. Mix the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Combine the dry ingredients with the butter mixture alternately with Greek yogurt until just combined.
  6. Fold in the blueberries gently with a spatula.
  7. Spread the blueberry batter evenly into the prepared pan.
  8. Prepare the crumb topping by mixing flour, brown sugar, cinnamon, and a pinch of salt, then add cold, cubed butter.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for about 1 hour or until the top is golden brown and a toothpick comes out clean.
  11. Cool the cake in the pan for 15 minutes before transferring it to a cake plate.

Notes

Serve warm or at room temperature, possibly with whipped cream or yogurt on top. Enjoy with coffee or tea for an ideal pairing.

Nutrition

Find it online: https://www.nailzspa.com/blueberry-coffee-cake-recipe/

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