BLUEBERRY STREUSEL COFFEE CAKE
I put the wrong yoghurt into the cart a couple of weeks ago. Instead of plain yoghurt, it was French Vanilla flavoured. I served myself a bowl and took a mouthful. Ugh. Since I ate into it, it could not be returned to the store. I contemplated throwing it away and then I made a nice, moist coffee cake with some frozen berries, since the fresh ones keep appearing on the kitchen table. My industrious better half practically lives in the garden these days. Today will be another sunny day and I can look forward to some kind of fresh berry again and some could even make it to the deepfreeze. Life is sweet in summer.
3/4 cup sugar
1/2 cup butter, softened
1 cup plain or vanilla Greek yogurt
1 Tbsp pure vanilla extract
2 cups cake flour
2 tsp baking powder
1 pinch of salt
1 cup fresh or frozen blueberries
1 cup brown sugar, packed
2/3 cup flour
1/2 tsp cinnamon
2 Tbsp butter, very soft
• Preheat the oven to 350F.
• Butter a 9X13 baking pan.
• Cream the butter and sugar.
• Add the eggs, yogurt, and the vanilla and set it aside.
• Whisk together the flour, baking soda and the salt.
• Add the dry ingredients to the yogurt-egg mixture.
• Stir until just combined.
• Spread half the mixture in the baking pan.
• Smooth out the top with a small offset spatula.
• Scatter the blueberries on the top.
• Distribute the remaining batter all over the pan. Do not tru to spread it out. There will be considerable spaces left without the batter.
• Next make the streusel topping.
• Mix the brown sugar, flour and the cinnamon.
• Rub the soft butter into the mixture.
• Drop the streusel mixture into the holes between the mounds of batter.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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