Sometimes around May or June we visited a pick-your-own blueberry farm, I have oodles of blueberries filling my deep freeze and had all but forgot about them until the other day when I was trying to scrounge up something sweet to make. I found a generic streusel coffee cake recipe and made a few changes to it based entirely on what was in my kitchen. Since I’ve actually made it a few more times since then I knew it was time to share.
Blueberry Coffee Cake
- 3 cups of flour
- 1 1/2 cups of sugar
- 1 1/2 Tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs beaten
- 1 cup vanilla yogurt
- 1/2 cup canola oil
- 2 cups frozen blueberries
- 1/4 cup brown sugar
- 2 Tbsp. flour
- 1 tsp. cinnamon (or Chinese 5 spice, I don’t know why my family loves it but they do!)
- 2 Tbsp. butter
Preheat your oven to 375 degrees. Cut the streusel ingredients together in a small bowl and set aside.
Mix all dry ingredients, by hand, until blended. Add in the wet ingredients and don’t use a whisk. Seriously.
Finally fold in the blueberries, gently.
Put batter in a greased 9x12 pan. Sprinkle streusel mixture over the top and bake for 30 minutes.
If it looks like that in the middle, I would recommend baking an additional 5 minutes. Just be careful, the edges can burn and dry out quickly.
Let cool on rack before serving. Enjoy!
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