Blueberry Coffee Cake
by Tavolino
A moist and fluffy cake featuring fresh blueberries and a tangy Greek yogurt base, finished with a crunchy, buttery cinnamon streusel topping. It is a perfect bakery-style treat for brunch or dessert.
Ingredients
- unsalted butter (softened) 10 Tbsp
- granulated sugar 3/4 cup
- eggs 2 large
- vanilla extract 2 tsp
- all-purpose flour (for cake) 2 cups
- baking powder 1 tsp
- baking soda 1/2 tsp
- salt 1/2 tsp
- plain Greek yogurt 1 cup
- blueberries 1 1/2 cups
- all-purpose flour (for topping) 3/4 cup
- light brown sugar 1/2 cup
- ground cinnamon 1/2 tsp
- salt (for topping) 1 pinch
- cold butter (for topping) 5 Tbsp
Preparation
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter.
- 2
In a mixer, cream 10 Tbsp softened butter and 3/4 cup granulated sugar for 3-4 minutes until light and fluffy.
- 3
Add 2 large eggs and 2 tsp vanilla extract to the butter mixture. Beat for 1 minute until creamy.
- 4
In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- 5
Add half of the flour mixture to the butter mix and mix until just combined.
- 6
Stir in half of the 1 cup Greek yogurt. Repeat with the remaining flour and yogurt. Do not overmix.
- 7
Gently fold 1 1/2 cups blueberries into the batter using a spatula.
- 8
Pour and spread the batter evenly into the prepared springform pan.
- 9
For the topping, combine 3/4 cup flour, 1/2 cup light brown sugar, 1/2 tsp cinnamon, and 1 pinch salt in a bowl.
- 10
Work 5 Tbsp cold, cubed butter into the dry topping mixture with your fingertips until crumbly.
- 11
Sprinkle the crumb topping evenly over the cake batter.
- 12
Bake for 1 hour at 350°F until golden and a toothpick comes out clean.
- 13
Let the cake rest in the pan for 15 minutes before unmolding and serving.