That is a little slice of breakfast heaven on a plate.
It’s the fluff of the cake, and the sweetness of the crumbled topping, and the teeniest bit of tart from the softened blueberries.
The key to making the perfect coffee cake isn’t the coffee. It’s the full fat yogurt. (At least in my opinion.) Sour cream in the batter has a similar effect, but full fat yogurt doesn’t leave as much of a tangy cake aftertaste. Hence why this recipe calls for full fat yogurt.
Go ahead and get this made and enjoy yourself a little taste of heaven.
- 1 large egg
- 1/2 cup whole milk
- 2/3 cup whole milk plain yogurt
- 2 tsp vanilla extract
- 2 cups flour + 1 Tbsp divided
- 1/2 cup turbinado sugar + 2 Tbsp divided
- 4 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh or frozen blueberries divided in 1 cup portions
- 1/2 tsp ground cinnamon
- Preheat oven to 400 F. Line 9 inch casserole dish with parchment paper. Spray the paper with nonstick cooking spray.
- In a large bowl, combine the egg, milk, yogurt, and vanilla. Whisk well.
- In a small bowl combine 2 cups flour, 1/2 cup turbinado sugar, baking powder, and salt. Stir to combine.
- Add dry ingredients to the wet mixture, and fold in just until dry ingredients are wet.
- In a small bowl, combine 1 tablespoon of flour with 1 cup of blueberries. Coat the blueberries with flour. Pour these coated blueberries into the dough and gently fold in.
- Spread the dough into the prepared pan. Top with the remaining 1 cup of blueberries. Gently press them into the dough. Top the blueberries by sprinkling the 2 tablespoons of turbinado sugar and cinnamon over the top.
- Bake in the preheated ovenfor 45 - 50 minutes, or until toothpick inserted into center comes out clean.
- Allow to cool slightly before slicing. Serve warm or at room temperature.