A moist, fluffy coffee cake made with french vanilla yogurt and fresh blueberries. Topped with a sweet brown sugar streusel and drizzled with french vanilla glaze.
Prep Time 10 minutesminutes
Cook Time 23 minutesminutes
Total Time 33 minutesminutes
Calories
Author Divas Can Cook - Monique
Ingredients
CAKE
3/4cupwhite sugar
1/2cupbuttersoftened
2eggs
1cupfrench vanilla yogurt
2teaspoonspure vanilla extract
2cupscake flour or all-purpose
2teaspoonsbaking powder
pinchof salt
1cupfresh blueberries
BROWN SUGAR STREUSEL TOPPING
1/2cupbrown sugarpacked
1/3cup+ 2 Tablespoons all-purpose flour
1/2teaspooncinnamon
4tablespoonbuttermelted
FRENCH VANILLA GLAZE
3tablespoonconfectioners sugarmay need more
1tablespoonFrench vanilla coffee creamer
Instructions
Preheat oven to 350
Cream butter and sugar.
Mix in eggs, yogurt, and vanilla. Set aside.
Whisk together flour, baking powder and salt.
Add dry ingredients in the wet ingredients.
Stir just until incorporated. (do not over stir)
Gently fold in blueberries.
Spread batter in a greased and flour 9x13 baking dish. Set aside
Prepare the brown sugar streusel topping by combining all of the streusel ingredients.
Use a fork to cut in the ingredients until they are crumbly.
Sprinkle the streusel topping over the batter.
Bake for 20-25 minute or until a toothpick inserted into the center of the cake comes out clean. Do not over bake.
Let the coffee cake cool complete before add the french vanilla glaze.
To make the french vanilla glaze, combine all of the french vanilla glaze ingredients.
Place the glaze in a piping bag or use a fork to drizzle the cooled coffee cake.
Serve with coffee, tea, or ice cream!
Enjoy!
Notes
Double the streusel topping for a sweeter coffee cake and if you want the top to be completely covered in brown sugar streusel. ~TIPS~
Double the brown sugar streusel topping if you want the top of the coffee cake to be covered.
Fold the blueberries in carefully to prevent from smashing them and turning your batter blue.
Do not over bake!
Serve with coffee, milk or tea.