Blueberry Coffee Cake
Posted by fourclankitchen on December 12, 2010
This is a light and delicious coffee cake that you would not feel guilty about eating for breakfast. It also uses up blueberries that you froze in the summer and now need to use up, so that you can stuff your freezer full of Christmas goodies.
Blueberry Coffee Cake slightly adapted from Cooking Light
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar+ 2 tbs. for sprinkling
6 Tablespoons butter, softened
1 teaspoon vanilla extract
1 cup whole milk yogurt + 1/3 cup water (or 1 1/3 cup buttermilk)
1 1/2 cups fresh or frozen blueberries (A 12 oz packet of Wild Maine frozen blueberries is best- drain for 1/2 hour in a colander before using)
2 Tablespoons dark brown sugar
Preheat oven to 350 deg F and place a rack in the center of the oven.
In a medium bowl combine flour, baking powder, baking soda and salt.
Using a stand or hand held mixer and a large bowl beat the butter and granulated sugar for two minutes. The add the vanilla, eggs and mix thoroughly.
Blend the yogurt with the water till its consistency resembles that of buttermilk. Alternatively, use buttermilk (I have also made it with straight yogurt and it works fine).
Add flour mixture and the yogurt alternately to the sugar mixture and mix after each addition.
Smear an 8×8 metal baking pan with oil or butter.
Add half the batter to the pan.
Evenly pread 3/4 cup blueberries on top of the batter.
Then spoon the remaining batter over the blueberries. Finally, sprinkle evenly with remaining blueberries. Sprinkle the top evenly with 4 tablespoons of sugar. You want the sugar to form a sort of crunchy top.
Bake at 350 degrees for 45-50 minutes or until a wooden toothpick inserted in center comes out clean.
Note: Do not use very large blueberries- they release too much moisture and make the cake goopy. Also, do not increase the amount of blueberries, for the same reason.