Here's our full recipe on this delicious breakfast treat! It's perfect for on-the-go!

Blueberry Yogurt Coffee Cake

-          ½ C. Butter, Softened

-          ½ C. White Sugar

-          ½ C. Brown Sugar

-          2 Eggs

-          1 C. Whole Milk Greek Yogurt

-          1 Tsp. Vanilla Paste (Extract will also work)

-          2 C. Cake Flour

-          1 Tsp. Baking Soda

-          ½ Tsp. Salt

-          2 C. Blueberries

Crumb Topping

-          2½ C. All Purpose Flour

-          1 C. Light Brown Sugar

-          1 Tsp. Cinnamon

-          2 Sticks Butter, Softened

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan with butter and coat with flour, dusting off the excess. In a large mixing bowl, cream together softened butter, white and brown sugars with a whisk or mixer until smooth. Add eggs, sour cream, and vanilla paste and stir until combined. In another bowl whisk flour, baking soda and salt.

Fold dry mixture into wet mixture with spatula, two batches at a time. Mix only until combined. Fold in the blueberries and stir until combined, and then pour cake into greased pan.

For crumb topping, combine flour, light brown sugar, cinnamon and softened butter. Mixture will be similar to the consistency of wet sand. Crumble mixture on top of the cake. Bake for 30-35 minutes until a tooth pick or knife can be inserted and comes out clean. (makes 6-9 servings)

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