Blueberry Delight Coffee Cake
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Recipe type: breakfast, snack, brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is a super delightfully delicious coffee cake recipe. Fresh blueberries burst with flavor and the texture of the cake is perfect.
Ingredients
  • 1 cup unsalted Butter, softened
  • 2 cups white Sugar
  • 2 large whole Eggs
  • 1 cup Greek Yogurt
  • 1 tsp Vanilla
  • 1⅝ cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Pink Himalayan Sea Salt, finely ground
  • 1 cup fresh Blueberries
  • ½ cup Brown Sugar
  • 1 tsp ground Cinnamon
  • ½ cup coarsely chopped Walnuts
Instructions
  1. Preheat oven to 350F or 325F if using a non-stick or dark colored pan. Grease and flour a 9-10 inch bundt pan. In large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder and salt and stir batter until just blended. Fold in the blueberries.
  2. In a small bowl, stir together the brown sugar, cinnamon and walnuts.
  3. Spoon half of the batter into the prepared pan. Sprinkle half the brown sugar mixture over the batter in the pan. Spoon the remaining batter over the top and then sprinkle the remaining brown sugar mixture over the top layer of batter. Use a knife to kinda of "bury" the brown sugar mixture that is on top into the batter.
  4. Bake for 55-60 (I used a dark, non-stick pan and cooked at 325F for 65) minutes or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from the pan. Dust with confectioners sugar just before serving.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2012/09/10/blueberry-delight-coffee-cake/