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.
BLUEBERRY STREUSEL COFFEE CAKE
Cake:
3/4 cup sugar
1/2 cup butter, softened
2 eggs
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
Streusel Topping:
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.
