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Bountiful Blueberry Coffee Cake

(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!