Coffee cakes always remind me of Sunday mornings.
See, we always ate breakfast every day of the week; I’ve never really been a stranger to making breakfast a priority. In fact I’d be willing to be that most nights I probably am already thinking of what I’m going to eat the next morning. I like food. You know, in case y’all couldn’t tell 😉
But coffee cakes were always reserved for Sunday mornings. My mom would always wake up and make a big breakfast with eggs and sausage or bacon and coffee cake. We always looked forward to eating a warm slice of cake with the crunchy sugary topping before heading off to church.
This week I made this delicious little number for Nate to take with him for breakfast in the mornings, and then subsequently decided that it was not all his and that, in fact, it was half mine too. Because there’s nothing that could be more fun than a week of Sunday mornings 😉
BLUEBERRY COFFEE CAKE WITH BROWN SUGAR ALMOND STREUSEL
Makes one 9-inch round cake
For the cake:
- 1/2 cup canola oil
- 1/2 cup plain Greek yogurt
- 1 cup granulated sugar
- 2 whole eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups flour + 1 Tbsp
- 1 tsp baking powder
- pinch of salt
- 12 ounces frozen blueberries
For the streusel topping:
- 4 Tbsp butter, melted and cooled slightly
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 cup sliced almonds
- pinch of salt
Preheat oven to 375. Spray a 9-inch cake pan with nonstick spray. Whisk together the oil, yogurt, eggs, milk and vanilla until combined. Whisk in 2 cups of flour, the baking powder and salt until just combined. In a smaller bowl toss the frozen blueberries with the remaining tablespoon of flour. Gently fold into the cake batter. Spread the cake batter into the prepared pan.
In another small bowl stir together all of the streusel ingredients until combined. Sprinkle evenly over the top of the cake batter. Bake the whole cake at 375 for 45-60 minutes. Keep an eye on it toward the end; if it’s starting to get too brown then cover lightly with foil. Let cool for at least 15 minutes before serving!
Just made this tonight for after dinner. It was a quick 20 minute prep time and was so simple to make. Very tasty and very moist. This will be something I will make again.
I’m so glad you liked it Phillip!!!
I thought the recipe was awesome. Did’nt have a 9inch round pan, so I used a loaf pan. Thanx!!! 🙂
Hi Heather, I am a big fan of your recipes, but I tried this one and it is clearly missing the sugar! I did use Greek Yogurt, but for some reason, mine did not rise as high as yours. Well, anyway, I had all kinds of problems with this recipe… but I think if I had added some sugar it would have been better… just wanted to give you the heads up in case you want to update this recipe later.
Maryann – thank you SO MUCH for pointing that out! I totally forgot to add the sugar component. I’ve made that change – I hope it works better for you!
Thanks! I will try it again.. I do love the idea of the yogurt vs. sour cream!
YUM!!! My family will love this. My husband eats blueberries like a crazy person, so this will please all. Thank you! 🙂
This coffee cake looks wonderful!!! Those are some huge and juicy blueberries in there – and I could face plant into that streusel!!! xoxo
Sunday morning breakfasts are the absolute best. Ours usually consisted of bagels and lox when I was a kid. Our coffee cake was usually reserved for 3pm coffee break – a BIG deal for Scandinavians (we like our caffeine and baked goods, I’ll say that much). Yours looks phenomenal!
I am on a huge blueberry kick, well really any berry! I am loving this. It sounds really delicious! Plus I still have never made coffee cake!
You have to try your hand at it girl – it’s so good! Plus I secretly love eating it just for the topping 😉