Happy New Year! Happy Friday! We have been blessed with a light snow day. Just enough snow to make me giddy and for our street to look beautiful, but not enough to keep us inside all weekend.
This glorious weather inspired me to stitch up something special while my blueberry coffee cake was baking in the oven. What is better than cake for breakfast?! Grab this one of a kind embroidery hoop here!
Now on to the good stuff – fresh blueberries baked into an airy cake, topped with almonds and cinnamon. This recipe is forgiving and also flexible! You can swap out your berry of choice, or add other toppings to really make this kitchen staple unique to your tastes.
Blueberry Coffee Cake
Serves 8-10 people
- ½ cup whole milk
- 1 large egg
- ½ cup greek yogurt
- 3T vegetable oil
- ¾ cup sugar
- 2 cups AP flour
- 4t baking powder
- 1 ½ cups fresh blueberries, rinsed and dried
- 4T sliced almonds
- ½t cinnamon
- raw sugar (turbinado sugar)
- chopped nuts (walnuts, pecans, hazelnuts)
- shaved coconut
- lemon zest
- chocolate chips
Preheat your oven to 400 degrees.
In a large mixing bowl, whisk together the egg, milk, oil & yogurt. Mix together the flour, baking powder, and sugar, in a separate bowl and add it to the liquid mixture. Be careful not to over mix.
The dough will be pretty thick. Gently fold in the cleaned blueberries, reserving a handful to the side. Pour the batter into a prepared 9 inch cake pan or springform pan, and spread with a spatula until even. Take the remaining blueberries and spread them out on top of the batter. Combine the topping ingredients of your choice into a bowl and then sprinkle this on top of your cake. Bake in the oven for 25-30 minutes. Let the cake cool for 30 minutes before removing it from the pan. Slice & enjoy with a cup of coffee or my favorite hot cocoa!
Until next time!