Sunday, August 4, 2013

Blueberry Coffee Cake

I wanted to take breakfast to church for our Sunday school class this morning and it had to be a dish with blueberries as I'd gotten a really good deal on fresh ones this week. I decided to look for a good coffee cake recipe but was missing at least one ingredient for every recipe I looked at, which made me decide to experiment...

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup unsweetened applesauce
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup plain or vanilla yogurt
  • 1 1/2 cups fresh blueberries
Streusel Topping
  • 3/4 cup packed brown sugar
  • 3 tablespoons rolled oats
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 7 tablespoons butter
  1. Heat oven to 350 degrees. Coat a 9x13 pan with cooking spray.
  2. Make the streusel topping: Mix brown sugar, flour, oats, and cinnamon in a medium bowl. Cut in butter. Set aside.
  3. For the cake: Beat butter in large bowl until creamy; add white sugar, and beat until fluffy. Beat in egg, yogurt, and vanilla. Whisk together 2 cups flour, baking powder, and salt. Combine with creamed mixture.
  4. Spread the batter in the prepared pan. Cover with berries, and press them into the batter. Cover with streusel topping.
  5. Bake at 350 degrees for 25 to 30 minutes, until deep golden brown. Remove pan to wire rack to cool for 15 minutes. Enjoy with a cup of good strong coffee! 

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