I spent a large part of last summer picking berries. Where I live they grow like crazy. Especially blackberries, they literally grow like weeds everywhere. Some of our family’s friends have a beautiful berry garden and allowed us to pick as often as we liked during berry season. It was very convenient because it was the next house over from where we were living. The abundance of berries was amazing and don’t even get me started on the difference in taste. I picked a lot of berries and jammed as many as possible into our freezer save for all the rainy days in the winter.
I think my family was very happy I did that because yesterday I made this blueberry streusel coffee cake. There are a lot of different taste preferences in my house and most of the time when I make something there are one or two who don’t like it.
I think this was something that everyone loved. Not just liked, LOVED. As soon as I finished taking pictures of it, I told everyone that they could have some and then I left the room for about a minute. When I came back half of the cake disappeared like magic. Then the rest of it followed soon after once the word spread. Some of them are practically begging me to make an other one.
I am just warning you, you’d better make two of these if you are planning on having some to share.
- 1/3 cup brown sugar
- 1/2 cup flour
- 3 tablespoons butter, sotfened
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup (1 stick) butter
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup plain non-fat or Greek yogurt
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 2 1/2 cups blueberries, fresh or frozen and unthawed
- 1/2 teaspoon vanilla extract
- 2 1/2 teaspoons freshly squeezed lemon juice
- 2 1/2 tablespoons plain non-fat or Greek yogurt
- 1 2/3 cup powdered sugar
- In a medium mixing bowl combine ingredients for streusel and mix together with a fork until it comes together into a ball. Set aside.
- For the cake, Pre-heat oven to 350 degrees F (180 C) and beat butter and sugar until smooth. Stir in eggs one at a time until well combined. Add yogurt, vanilla, salt, and soda. Mix in flour until there are no lumps. Fold in berries and divide batter into two greased 8-inch round cake pans. Pick one of the cakes and crumble the streusel topping over batter.
- Bake for 35 - 55 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
- To Assemble: When cakes are completely cool, carefully loosen cakes from pan and place the one without streusel on platter or cake stand. Spread about half of the drizzle on top and place second cake, the one with the topping, on top. Drizzle the rest of the icing on top and sprinkle with extra blueberries if desired. Serve at room temperature.