Heirloom Meals: Savoring Yesterday's Traditions Today

Blueberry Yogurt Coffee Cake

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: Carole's Concoctions

Tags: Blueberries, Yogurt, coffee cake