Cinnamon-Blueberry Coffee Cake
This unpretentious and easy-to-carry dessert is best enjoyed underneath a shady tree. The cake is made with 0% plain Greek yogurt, giving it a moist texture, along with fresh blueberries and a cinnamon crumble. The icing sugar and yogurt glaze adds the perfect final touch to this tasty treat.
Ingredients
- 2/3 cup (140 g) brown sugar
- 3/4 cup (115 g) unbleached all-purpose flour
- 6 tbsp (85 g) unsalted butter, softened
- 1 tbsp ground cinnamon
- 1 1/3 cups (200 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (160 g) brown sugar
- 2 eggs
- 1 tsp (5 ml) vanilla
- 2/3 cup (150 ml) 0% plain Greek yogurt
- 1 1/4 cups (190 g) fresh blueberries
- 3/4 cup (100 g) icing sugar
- 2 tbsp (30 ml) 0% plain Greek yogurt
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine all of the ingredients until just moistened and the mixture comes together when pressed between your fingertips. Refrigerate.
This unpretentious and easy-to-carry dessert is best enjoyed underneath a shady tree. The cake is made with 0% plain Greek yogurt, giving it a moist texture, along with fresh blueberries and a cinnamon crumble. The icing sugar and yogurt glaze adds the perfect final touch to this tasty treat.