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Blueberry Muffin Coffee Cake

May 28, 2014 by Audra 17 Comments

muffincake3

I love brunch don’t you? It used to occur after sleeping in and rolling into our favorite restaurant around noon. Now, after getting up at 7 with Hugo, having breakfast, sometimes going back to sleep for a bit, and having no energy for cooking- we roll into our favorite restaurant and play a game defense with Hugo, trying to eat with one hand while also blocking him from knocking all the food off the table. Sometimes this just isn’t worth it, and on those days I’m glad for recipes like this. 
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This coffee cake is essentially my favorite Blueberry Muffin recipe baked as a cake with a brown sugar topping. It’s super moist and full of plump berries in every bite. It takes all of 10 minutes to whip up which is perfect for those days when we want something lovely to enjoy with our coffee- but Hugo is demanding all of our attention. (I could dream up new brunch menus for every single weekend- it is by far my favorite meal of the day!)

PS- I have a 4 month old and that is crazy. I have several Mama/Baby related posts stored up in my mind to share with you soon! :)

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Print
Blueberry Muffin Coffee Cake
Yield: 9 servings
 
Ingredients
  • 2 cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup yogurt (plain or greek)
  • 2 cups blueberries, fresh or frozen
Topping:
  • 4 tablespoons brown sugar
  • 1 tablespoon flour
  • 3 teaspoons melted butter
  • large pinch of cinnamon
Instructions
  1. Preheat oven to 350º. Lightly grease or spray an 8x8 or 9x9 baking pan.
For the topping:
  1. Stir together the flour, brown sugar, and cinnamon. Stir in the butter until mixture is crumbly.
For the cake:
  1. In a small bowl, whisk together flour, baking powder and salt and set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and yogurt until smooth. Add flour mixture and stir until just combined. Gently fold in blueberries.
  3. Pour batter into baking pan- sprinkle with topping.
  4. Bake at 350º for about 40 minutes, until a toothpick inserted into the center comes out clean.
  5. Cool slightly before serving.
Notes
Recipe adapted from: The Vintage Mixer
3.5.3251

Filed Under: Breads, Breakfast, Muffins, Recipes Tagged With: Blueberry, Yogurt

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Comments

  1. Lauren at Keep It Sweet says

    May 28, 2014 at 6:45 am

    How is he 4 months old?! I can’t even believe it!! Love this for brunch, lunch or dessert:-)

    Reply
  2. Elisa @ Insalata di Sillabe says

    May 28, 2014 at 6:48 am

    This cake looks super delicious, especially considering I’m a huge blubbery muffin lover!

    I can’t believe Hugo is already 4 months old…It feels like yesterday you posted the photos of the baby shower! He’ll be a little man in no time!
    Also, can’t wait for the baby-related posts!

    xo, Elisa

    Reply
  3. Taylor @ Food Faith Fitness says

    May 28, 2014 at 7:05 am

    I LOVE that you turned a classic blueberry muffin into a cake…and added brown sugar topping (HELLO YUM!) I can’t wait to make this for a Sunday morning breakfast! Especially since it has Greek yogurt, which makes cakes SO moist! Pinned :)

    Reply
  4. The Ginger Warrior says

    May 28, 2014 at 12:02 pm

    I wouldn’t mind a cheeky slice of that, Audra! Do you ship to the UK? ;)

    Reply
  5. Jennifer | Bake or Break says

    May 28, 2014 at 12:39 pm

    Love this! I like the idea of brunch more than the execution, I think. I’m so not a morning person, but I dream of getting up and preparing a beautiful brunch spread.

    Reply
  6. tara says

    May 28, 2014 at 1:57 pm

    Yum! I love coffee cake. This looks so good.

    Yay!! Please share more baby/mama posts! Also, how is he four months old?!?!

    Reply
  7. Taylor @ greens & chocolate says

    May 28, 2014 at 2:46 pm

    Yes – brunch is the best!! Looking forward to your Hugo stories :)

    Reply
  8. Jess @ Sweet Menu says

    May 29, 2014 at 6:09 am

    Lovely looking cake! The perfect brunch treat!

    Reply
  9. Francesca Catanuso says

    May 30, 2014 at 8:11 am

    Keep up the goodness, mama.

    This looks delicious.. I’d surely stay home for a slice.

    Reply
  10. Lynna says

    June 4, 2014 at 12:00 am

    Brunch is my favorite you!! How fast time can fly by with a baby!

    Reply
  11. lindsay h says

    June 6, 2014 at 10:35 am

    i made this last night – absolutely delish! i didn’t have yogurt, but used fat free sour cream and it turned out great! wondering if you store this on the counter at room temp or in the fridge? it won’t last long (because it’s so good!), but just wondering the best way to store it while we enjoy?

    Reply
    • Marina says

      June 7, 2014 at 5:26 pm

      I think you can store overnight on counter no problem, but any longer, pop it in the fridge!

      Reply
    • Audra says

      June 9, 2014 at 9:44 pm

      Hi Lindsay! You probably already made a decision on this but airtight room temp is fine :)

      Reply
  12. Marina says

    June 7, 2014 at 5:24 pm

    I baked this deliciousness today – it’s excellent! Used Kefir instead of yogurt, gives it great flavour. The brown sugar topping is a great touch! Will be making this again, thank you for the recipe :)

    Reply
  13. Katie C. says

    June 23, 2014 at 10:32 am

    I made this for company. I took a hint from above and made it the night before which made breakfast very easy. There is none left. Everyone loved it from the toddler up to the grandpa!

    ps I stored it on the counter with some foil over the top. it was fine.

    Reply
  14. Oscar Bites says

    June 24, 2014 at 11:31 am

    My husband and I finished this off in two sittings…and I am surprised it lasted that long!! Yummy!

    Reply
  15. Kristen says

    December 8, 2014 at 9:51 am

    Best coffee cake ever!!! I’ve made this multiple times now, the last being for brunch following my son’s Baptism…I’ve never gotten so many compliments on something before! It’s even better the day after you bake it, too.
    I used to work with your mom, Audra….such a lovely person:)

    Reply

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