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(post, Carole Murko)
Blueberry Yogurt Coffee Cake This recipe has been in our stable of recipes as far back as I can remember. My Mom and grandmother made certain there was always yummy homemade baked goods in the house. This was a special weekend breakfast treat. I used to view it as breakfast dessert. We were big yogurt eaters so it’s not surprising that we baked with yogurt. I now love the new flavors like banilla that add a special twist - but plain usually does the trick! For the Topping 1 cup sugar 1 teaspoon cinnamon 2 tablespoons butter, chilled and cut up For the Cake 8 tablespoons (one stick) butter, softened 1 1/2 cups packed brown sugar 1 egg 1 teaspoon baking soda 2 cups flour 1 cup plain yogurt 1 teaspoon vanilla extract 2 cups blueberries (fresh or frozen) Preheat oven to 350 degrees. Butter a 9 x13 baking dish. Using a fork, blend topping ingredients in small bowl and set aside. Cream the butter, brown sugar and egg (I do it by hand with a fork, but a mixer works wonders!) Add baking soda, flour, yogurt and vanilla and mix on medium speed for 2-3 minutes. Pour cake batter into prepared baking dish. Sprinkle berries over top and gently push into batter and then sprinkle sugar toping over all. Bake 45-50. Cool and cut into squares. Enjoy!