Blueberry Coffee Cake
Ingredients
Streusel Topping
-
¼
cup
granulated sugar
-
¼
cup
packed light brown sugar
-
1
teaspoon
ground cinnamon
-
⅛
teaspoon
ground cardamom
-
8
tablespoons
unsalted butter, melted
-
1⅓
cups
all-purpose flour
Coffee Cake
-
2½
cups
all-purpose flour
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground cardamom
-
1
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
½
teaspoon
sea salt
-
8
tablespoons
butter, at room temperature
-
¾
cup
granulated sugar
-
½
cup
light brown sugar
-
2
large
eggs
-
1
cup
Greek yogurt
-
1
teaspoon
pure vanilla extract
-
1½
cups
fresh blueberries
Instructions
- Preheat the oven to 350°F and prepare a 9x9-inch baking pan with parchment paper.
- Make the streusel topping by mixing the sugars, spices, melted butter, and flour until clumpy.
- In a bowl, whisk together the dry ingredients for the cake.
- In a stand mixer, beat the butter and sugars until fluffy, then add eggs one at a time, followed by yogurt and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into the prepared pan, top with blueberries and streusel, and bake for 40 to 45 minutes until a toothpick comes out clean.
- Cool the cake for 15 minutes in the pan before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
8
Calories
340
Total fat
34g
Total carbohydrates
43g
Total protein
3g
Sodium
30mg
Cholesterol
34mg
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