Blueberry Coffee Cake

Blueberry Coffee Cake

The other night I saw this awesome blueberry buttermilk coffee cake recipe on Pinterest and decided I must have it right away. Unfortunately I couldn't muster up the energy to take off my PJs to go to the store to pick up buttermilk so I decided to do a little creative cooking. What resulted was a delicious blueberry coffee cake that subbed vanilla whole milk yogurt in for the buttermilk. I was really impressed with how it turned out. It was perfect with coffee as a breakfast treat or topped with vanilla ice cream for a delicious warm desert.

2 tbs + 1 C cake flour
¼ C brown sugar
2 tbs butter, cut into small pieces
½ tsp cinnamon
¼ C quick oats
½ C all purpose flour
¼ C sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 C yogurt (I used vanilla)
1 tsp vanilla extract
2 eggs
1 quart blueberries

Preheat oven to 350. Grease a 9-inch cake pan and set aside. Put the 2 tbs of cake flour, brown sugar, butter, cinnamon and quick oats into a bowl and mix with your hands or a fork until a crumbled topping is formed.
Put the remaining cup of cake flour plus the all purpose flour, sugar, baking powder, baking soda, and salt in a bowl and stir to combine. In a medium bowl, whisk together yogurt, vanilla and eggs. Pour into the bowl with the dry ingredients and stir until combined. Fold in blueberries. Spoon batter into the greased pan and sprinkle topping across it. Bake for 30-40 min or until a toothpick comes out of the center clean.