I can’t believe I’ve been away from the blog for so long - which is why I’m treating my readers this week to my favorite blueberry coffee cake recipe. I’d love to say I was doing something wild and dramatic - like surfing or kayaking with whales. The truth is, I’ve just been lazing away the summer. Ok - lazing might not be the right term - there’s been a lot of sightseeing, cooking, and preserving going on. I just haven’t been blogging about it.
We went to the fair last week and on the way home, picked up 10 pounds of blueberries from our favorite farm stand. All 10 pounds were frozen. While berry season seems to last forever around here, I know that fall is just around the corner and I can’t stand the thought of not having berries in the freezer.
Lately, I’ve been doing a bit of baking on the weekend so that the hubby and I can have something sweet, fruity, and interesting with our morning coffee. I’ve been trying out different variations of coffee cake. This blueberry coffee cake is a sweet and fruity treat first thing in the morning. I especially love the crunch the top makes. My secret - combine brown sugar and regular sugar for the topping. The brown sugar caramelizes when it mixes with the butter.
I highly recommend you save some blueberries to make blueberry coffee cake on a blustery winter day. Or make some right now.
I’ve got some more seasonal recipes up my sleeve, so I encourage you to check back in next week or subscribe. I promise not to be away so long from the food blogging world - I’ve missed it terribly.
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 3/4 cup plain Greek yogurt
- 2 eggs
- 2 cups fresh or frozen blueberries
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup flour
- 1/4 cup butter
Instructions
- Preheat the oven to 375 degrees.
- Prepare a cake pan by greasing liberally with butter.
- Combine the flour, sugar, baking powder, and salt. Add the eggs, yogurt, and olive oil. Stir to combine. Gently fold in the blueberries.
- Distribute the coffee cake dough evenly throughout the prepared cake pan.
- Combine the ingredients for the topping in a small bowl. Use your hands or a fork to gently cut up the butter and distribute throughout the mixture.
- Sprinkle the topping over the coffee cake.
- Bake for 40-50 minutes or until a knife inserted in the middle comes out clean. Cool.
- Makes 8 servings. Enjoy!
