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.
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.
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.
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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Don’t miss these! Click picture for recipe