blueberry and yogurt coffee cake

blueberry and yogurt coffee cake

Strawberries and blueberries are now at Westside Market here in Manhattan, and they are for sale! Berries are a great mid-winter treat. We have been enjoying them with yogurt and honey and whipped up in smoothies. The next logical step in enjoying this bounty is to bake them. I adapted this recipe for Blueberry Coffee Cake that I found on Olga’s Home and Garden Blog via Coffee Kingdom. This is a great example of how recipes get swapped on the internet! Because I don’t keep buttermilk on hand, I swapped the two cups buttermilk for 1 cup sour milk and 1 cup yogurt thinned with milk. The original recipe called for a 9×13 inch pan but I swapped it for a tube pan, just to be different! The result was light and not too sweet, with a moist tender crumb. Oh, and one more thing, if you have opened baking powder and baking soda in your cupboard for a year as I have, throw them out and get fresh ones! It’s a new year for baking.

Blueberry and Yogurt Coffee Cake

Prep time: 30 minutes
Baking time: 60 minutes

For the cake, have at room temperature:
1/2 cup butter
1 1/3 cups white superfine sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour milk
3/4 cup Greek style yogurt (I recommend Fage)
1/4 cup nonfat milk
4 cups unbleached all-purpose flour (I prefer baking with unbleached flour but you can use bleached)
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

For the topping, have at room temperature:
2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened

Preheat oven to 350 degrees F (175 degrees C). Use one 10-inch tube pan. Do not grease it. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside. Add 1/4 cup nonfat milk to 3/4 cup yogurt and stir. Set aside.

Cake Baker’s Note: To make sour milk, put 1 tablespoon white vinegar in a one-cup measure. Top up with nonfat milk to the one-cup line. Set aside 2 minutes to curdle.

 In a large bowl, cream together 1/2 cup butter and 1 1/3 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

First add 1/3 of the flour mixture, then add 1 cup sour milk, and 1/2 the  remaining flour. Add milk-yogurt mixture and the rest of the flour. After each addition, beat until just combined. Scrape the bowl after beating.  Stir in blueberries by hand. Pour batter into the tube pan. Smooth the top with an offset spatula.

In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Using 2 knives, cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle generously over top of batter.

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Test the cake by inserting a cake tester near the center. The tester should come out with a few moist crumbs attached. If there is batter on the tester, bake an additional 5 minutes then test again. Repeat in 5 minute increments, if necessary.

Cool in the tube pan right side up 10 minutes. Insert a thin blade around the sides and remove it. Insert a metal skewer around the center tube. Remove the pan bottom by inserting the blade between the cake and the pan,  pressing away from the bottom. Cool cake thoroughly right side up on a wire cooling rack.

blueberry and yogurt coffee cake

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