Blueberry Coffee Cake

 I mean, cake for breakfast is a real thing right?

This Blueberry Coffee Cake is blurring the lines between breakfast, brunch and dessert and I’m not mad about it.

A tough Monday? It’s breakfast!

Ingredients

1/2 cup canola oil (100g)

1 cup plain Greek yogurt (or sour cream)(250g)

1 1/4 cup light brown sugar packed (260g)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups all purpose flour (260g, fluffed and levelled)

2 1/2 cups fresh or frozen blueberries (see notes in post above)

Streusel

1/2 cup unsalted butter

1 1/4 cup all purpose flour

3/4 cup brown sugar (packed, 150g)

Glaze

3/4 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F and line a 9″ Springform pan with parchment paper (just pinch it in the bottom). Lightly grease the sides.

In a large bowl, whisk together oil, yogurt and brown sugar until combined and smooth.

Add eggs, vanilla, baking powder, baking soda and salt, and whisk until smooth.

Add the flour and whisk just until combined. Stir in the blueberries with a spatula (if desired, toss with 1 tablespoon flour to help prevent sinking).

Spread batter in prepared pan.

In a medium bowl, melt the butter for the streusel in the microwave (high for 40 seconds works for me — be sure to cover it!).

Stir in flour and sugar until it forms a crumbly mixture. Sprinkle over batter in pan, breaking into small pieces with your fingers.

Bake for 60-75 minutes (70 is usually perfect for me, but this can take longer with frozen berries), until a toothpick inserted in the center comes out clean or with moist crumbs.

Let cool to room temperature on a wire rack.

For the glaze, stir together powdered sugar, milk and vanilla. Drizzle over coffee cake before serving.

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