Thursday July 30, 2009
These past two weeks are among my favorite - the pick your own blueberry farms are open and blueberries abound at most farm stands and farmer's markets. And of course I stuff my face until my mouth is blue, reveling in all the antioxidants this dark super food is delivering to my body. But I also love to bake with them. One of my favorite things to do when I was a kid in the summer was to bake blueberry muffins or blueberry coffee cake.
Blueberry Yogurt Coffee Cake
This recipe has been in our stable of recipes as far back as I can remember. My Mom and grandmother made certain there was always yummy homemade baked goods in the house. This was a special weekend breakfast treat. I used to view it as breakfast dessert. We were big yogurt eaters so it’s not surprising that we baked with yogurt. I now love the new flavors like banilla that add a special twist - but plain usually does the trick!
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 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!