Fresh Blueberry Coffee Cake

Fresh Blueberry Coffee Cake
This coffee cake has a tender, fine crumb. It’s also very moist
and dense and will remind you of the texture of a Pound Cake.

Fresh Blueberry Coffee Cake

My mom shared about a gallon of fresh blueberries and another gallon of strawberries with me recently. They were at the peak of ripeness so I didn’t have long to wait to make something. It was not the best time for me to have extra recipes to make. It was right at the end of school, but when berries are ripe they’re ripe and you have to work them or miss out. I didn’t want to miss out.

Fresh Blueberry Coffee Cake

First, I made this sauce with all the blueberries. I knew at least this way I’d have more than two days to make recipes. If you click over, you’ll quickly see that is a Strawberry Sauce recipe. The only thing I did different is substitute blueberries for the strawberries in the recipe. Then I refrigerated the sauce and began thinking of fun recipes for it.

Fresh Blueberry Coffee Cake

This Fresh Blueberry Coffee Cake was the first recipe I made with the fresh sauce. I literally stirred it together in about 15 minutes and had it in the oven. It takes 45 to 50 minutes to cook in a 9×13 inch pan.

I used Greek yogurt in this cake. By using yogurt, the batter is thick and sturdy. If you were to use a thinner batter or an angel food type cake batter the blueberries would since to the bottom. That’s not what I wanted. I wanted three layers with the blueberries peeking through the streusel toppings.

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Fresh Blueberry Coffee Cake

51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24

Fresh Blueberry Coffee Cake has a tender, fine crumb. It's very moist and dense very similiar to the texture of a Pound Cake.

Ingredients

  • Blueberry Sauce substitute blueberries for strawberries
  • 2 cups Blueberry Sauce
  • Cake:
  • 1 1/4 cup sugar
  • 1/2 cup oil
  • 1 cup greek yogurt
  • 2 cup all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Streusel Topping
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup melted butter (I don't recommend using margarine)
  • 2 cups all purpose flour

Instructions

  • Spray a 9x13 inch cake pan with non-stick spray.
  • Preheat oven to 350 degrees Fahrenheit
  • In the bowl of an electric mixer, combine sugar and oil. Add yogurt. Mix until combined. Add eggs and vanilla.
  • In another bowl, combine flour, baking powder and salt. Gradually add to wet ingredients.
  • Mix until smooth.
  • Pour into prepared pan.
  • Spoon 2 cups blueberries sauce over cake batter.
  • Streusel: Combine brown sugar, granulated sugar, cinnamon, salt and flour to a bowl. Stir to combine. Add melted butter and stir to combine. Mixture will be thick and clumpy.
  • Crumble evenly on top of blue berries.
  • Bake 45 to 50 minutes at 350 degrees. Insert wooden pick in center of cake to test for doneness. Remove and allow to cool on wire rack.
  • Serve warm plain for brunch or with vanilla ice cream as a dessert.

Notes

recipe from Paula at Call Me PMc

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

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About Paula Jones (Call Me PMc)

Hi friends! I'm Paula. I'm a full-time Mom and blogger. I'm always looking for shortcuts and time-saving strategies to make delicious and nutritious meals for my family. I particularly like to take familiar flavors and present them in new ways. I enjoy developing recipes, cooking (especially baking) and I sharing all my tips with you. I aspire to be a brand ambassador, develop recipes and write a cookbook!

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Comments

  1. Paula, I love how you used the Greek yogurt to hold the berries in the batter… making it a sturdy batter. The texture really looks amazing, pinning!

  2. Paula, this cake looks so good and I have blueberries in the fridge right now! :) Pinning! Hope you have a great Thursday!

    • Hi Cindy, I’m sure today will be wonderful after traveling the last 8 days. I may not even go outside! Thanks for visiting and pinning!

  3. And here I sit with 2 quarts of fresh blueberries! Thank you lady!!!

    • Yay!!! This cake is so moist and did you see my blueberry waffles? If you don’t like waffles (sometimes I hate to break out the waffle pan) this batter works as pancakes too.

  4. Yum Paula, what a tasty treat, I love baking with fresh blueberries!

    • Thanks Emily! It was tasty, I had to send it to the boys teachers so I wouldn’t eat too much!

  5. Love blueberries in anything. This looks really moist.

    • Thanks Peter, I actually learned to like blueberries, they weren’t my berry of choice, but my mom loves them and I’ve grown too since making her treats.

  6. This cake looks fabulous. I just bought a big thing of blueberries the other day. I’m totally going to have to make this!

  7. it looks delicious!

  8. I made a sour cream coffee cake not too long ago and I did it with butterscotch and although I loved it thought it was really more of a dessert than breakfast. This looks like a better breakfast alternative!

    • This is pretty dense, but not crazy sweet. My husband liked it and he’s not a sweet eater. Hope you enjoy.

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