One thing about my Dad is that if there is a coffee cake offered at a breakfast establishment, we are going to be ordering a slice for the table. And one thing about me is that I will not complain! I think coffee cake is somewhat underrated. Or maybe it’s just me who forgets about it sometimes. But as I said when I made that matcha strawberry coffee cake, I want to keep experimenting with variations on it.
This variation kept it basic, with cinnamon and blueberry. But my parents both raved about this, which isn’t too surprising! Cinnamon and blueberry coffee cake? Say less. It’s so easy to please!
I made this as a half-batch, because making a full square pan of coffee cake is a commitment. You’re going to be eating that for a week, and it may just get dry by the end of the week. But with a half batch and a full house, we were done with this coffee cake in a day! It was a nice one-day breakfast treat!
Which is maybe not what everyone wants, but was perfect for me. I’ve got more things to bake! I’ve got to bake small so that I can bake more! I may need to keep this recipe in mind when I’m testing coffee cake recipes out for the State Fair contest!
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PinIngredients
Cinnamon Crumb Mixture
- 1/3 cup packed dark or light brown sugar
- 1/4 cup + 2 tbsp all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons ground cinnamon
- 3 Tablespoons unsalted butter, cold and cubed
Cake
- 1/2 cup + 2 tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- pinch salt
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 1/4 cup + 2 tbsp granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup Greek yogurt
- 1 tbsp milk (any kind)
- 1/2 cup blueberries
Instructions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper, or directly grease the pan.
- Make the cinnamon crumb mixture: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter or two forks (or use a food processor or your hands) until the mixture is in pea-sized crumbs. Some larger crumbs are OK. You’ll have a little over 1 cup of crumb. Refrigerate until ready to use.
- Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the Greek yogurt. Scrape down the sides and up the bottom of the bowl with a silicone spatula and beat again as needed to combine. Mixture will be lumpy.
- Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not overmix this batter. The batter will be thick. Gently fold in the blueberries.
- Carefully spread about half of the batter into the prepared pan. Sprinkle about half of the crumb mixture evenly on top. Carefully spread the remaining batter on top (every last drop of it!). This can be a little tricky since you’re spreading thick batter on top of crumbs, but do your best. It doesn’t have to be perfect. Sprinkle the remaining crumb mixture evenly on top.
- Bake for around 35–40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool in the pan set on a wire rack for 15 minutes.
Notes
Adapted from Sally’s Baking Addiction