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Blueberry Coffee Cake

A deliciously soft blueberry coffee cake that is moist and flavorful, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh or frozen blueberries Tossed in a bit of flour to prevent sinking
  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1/2 cup Brown sugar For the crumble
  • 1/2 cup Butter Room temperature
  • 2 large Eggs
  • 1 cup Greek yogurt Or sour cream
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon For topping

Method
 

Preparation
  1. Preheat the oven.
  2. Toss blueberries in a little flour.
  3. Cream the butter and sugar together.
  4. Add eggs, yogurt, and vanilla to the mixture.
  5. Gently fold in the dry ingredients.
Baking
  1. Layer blueberries in the middle of the batter and more on top.
  2. Cover with brown sugar crumble.
  3. Bake until golden brown.
Cooling
  1. Let the cake cool before slicing to prevent crumbling.

Notes

For extra moisture, use Greek yogurt or sour cream. Store in an airtight container with a paper towel to maintain freshness.