Description
This Blueberry Coffee Cake is a delightful treat featuring fresh blueberries, simple ingredients, and an easy process. Perfect for breakfast or a sweet snack!
Ingredients
Scale
- ½ cup canola oil
- 1 cup plain greek yogurt or sour cream
- 1¼ cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour, fluffed and levelled
- 2½ cups fresh or frozen blueberries
- ½ cup unsalted butter
- 1¼ cup all purpose flour
- ¾ cup brown sugar, packed
- ¾ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and prepare a 9-inch Springform pan by lining the bottom with parchment paper and lightly greasing the sides.
- In a large bowl, combine the canola oil, yogurt, and brown sugar until smooth and well mixed.
- Add the eggs, vanilla extract, baking powder, baking soda, and salt to the mixture, whisking until smooth.
- Gently fold in the all-purpose flour until just combined. If you wish, toss the blueberries with 1 tablespoon of flour to prevent them from sinking and then fold them into the batter.
- Spread the batter evenly in the prepared pan.
Notes
Make sure to fluff and level the flour for accuracy.
If using frozen blueberries, do not thaw them before adding to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg