Heirloom Meals: Savoring Yesterday's Traditions Today

Blueberry Indulgence

Blueberry Indulgence Photo

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 topping over all.

Bake 45-50 minutes. Cool and cut into squares. Enjoy!

Categories: Heirloom Recipes

Tags: blueberry, dessert, cake, breakfast, coffee cake