This Blueberry Coffee Cake is moist and loaded with juicy blueberries and crunchy brown sugar streusel -- it's perfect for brunch or dessert and uses fresh or frozen berries!
2cupsall purpose flour(260g, fluffed and levelled)
2 1/2cupsfresh or frozen blueberries(see notes in post above)
Streusel
1/2cup unsalted butter
1 1/4cupall purpose flour
3/4cupbrown sugar(packed, 150g)
Glaze
3/4cuppowdered sugar
1tablespoonmilk
1/2teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees F and line a 9" Springform pan with parchment paper (just pinch it in the bottom). Lightly grease the sides.
In a large bowl, whisk together oil, yogurt and brown sugar until combined and smooth.
Add eggs, vanilla, baking powder, baking soda and salt, and whisk until smooth.
Add the flour and whisk just until combined. Stir in the blueberries with a spatula (if desired, toss with 1 tablespoon flour to help prevent sinking).
Spread batter in prepared pan.
In a medium bowl, melt the butter for the streusel in the microwave (high for 40 seconds works for me -- be sure to cover it!).
Stir in flour and sugar until it forms a crumbly mixture. Sprinkle over batter in pan, breaking into small pieces with your fingers.
Bake for 60-75 minutes (70 is usually perfect for me, but this can take longer with frozen berries), until a toothpick inserted in the center comes out clean or with moist crumbs.
Let cool to room temperature on a wire rack.
For the glaze, stir together powdered sugar, milk and vanilla. Drizzle over coffee cake before serving.