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Cinnamon Glazed Blueberry Coffee Cake

Ingredients 

FOR THE STREUSEL:

  • 1/2 cup all purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 tablespoons melted butter
  • 1 cup chopped pecans

FOR THE CAKE:

  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/4 cup plain greek yogurt
  • 1/4 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups fresh blueberries rolled in flour

CINNAMON GLAZE

  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon cinnamon

Instructions 

  • Preheat oven to 350 degrees fahrenheit and grease an 8 inch cake pan. Line the bottom of the pan with a round of parchment paper to prevent cake from sticking.
  • To make the streusel, combine flour, brown sugar, melted butter, cinnamon, nutmeg, and pecans in a medium mixing bowl. Stir until well combined then set aside.
  • To make the coffee cake, combine sugar and butter and mix until light and fluffy.
  • Add greek yogurt and milk to the sugar mixture and mix until smooth.
  • Add vanilla extract and large egg and mix until smooth and well incorporated.
  • In a separate mixing bowl, combine flour and baking powder.
  • Add dry ingredients to wet ingredients and mix until well combined.
  • Taking your prepared cake pan and pour half of the cake mixture in. Top with half of the streusel mixture and 3⁄4 cup of blueberries.
  • Pour the remaining cake mixture on top of the blueberry layer then sprinkle the remaining streusel and blueberries.
  • Bake for 30-35 minutes.
  • While the coffee cake is baking,make your glaze. In a mixing bowl, combine powdered sugar, cinnamon, and milk. Mix until a glaze forms.
  • Once your cake is finished baking, transfer it to a wire rack to finish cooling.
  • Put a layer of parchment paper under the rack and drizzle the cinnamon glaze on top of the cake.
  • Cut into slices and enjoy!

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