Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.
Today I made a Blueberry Coffee Cake. This cake is so versatile, you can have it for breakfast with coffee. The leftovers , if there are any can be used later as dessert. Blueberries are very tasty and very good for you. They are full of antioxidants and lots of vitamins.
INGREDIENTS:
1/4 cup granulated sugar
1/3 cup light brown sugar
1 1/2 teaspoons apple pie spice
1 stick butter melted
1 1/3 cups all purpose flour
6 tablespoons room temperature butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cups yogurt
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup blueberries
DIRECTIONS:
Preheat oven to 350 degrees. Spray a tube pan with cooking spray and set aside.
In a small bowl combine both sugars, apple pie spice, butter, and flour. Mix thoroughly, it will look like wet sand. Set aside.This will be the streusel part of the cake
Meanwhile cream the butter and white sugar in an electric mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time until completely incorporated. Add the vanilla, lemon zest and yogurt and combine until blended.
In a separate bowl combine flour, baking powder, baking soda and salt. Add the flour mixture to the wet mixture on a low setting, just enough to moisten. Fold in berries. Spoon into pan and spread evenly. Sprinkle stuesel on top and bake for 40-50 minutes or until a tester comes out clean.
Cool completely before serving.
