Description
A moist and tender coffee cake filled with juicy blueberries, perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- ½ cup canola oil (100g)
- 1 cup plain Greek yogurt (or sour cream) (250g)
- 1¼ cup light brown sugar (packed) (260g)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour (260g, fluffed and leveled)
- 2½ cups fresh or frozen blueberries
- ½ cup unsalted butter (melted)
- 1¼ cup all-purpose flour (for streusel)
- ¾ cup brown sugar (packed) (150g)
- ¾ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a 9” springform pan with parchment paper, greasing the sides.
- In a large bowl, mix together canola oil, Greek yogurt, and brown sugar until smooth.
- Add eggs, vanilla, baking powder, baking soda, and salt; whisk until well combined.
- Fold in flour gently until just combined; avoid overmixing.
- Stir in blueberries carefully. Spread batter in prepared pan.
- For the streusel, mix melted butter, flour, brown sugar, and salt until crumbly. Sprinkle over the batter.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool slightly, then prepare the glaze by whisking powdered sugar, milk, and vanilla together. Drizzle over the cool cake.
Notes
For best results, fluff and level your flour before measuring. To prevent blueberries from sinking, toss them in flour before folding into the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: blueberry, coffee cake, dessert, breakfast, brunch