Ya’ll, a double pint of blueberries on sale at Target right now for $3.49. You HAVE to make this. It’s too cheap not to. This round, I made the regular babe for friends and office and a mini gluten-free version that is so experimental, some might ban it from their berry patch. (Icelandic yogurt was involved….I know, say no more). Tomorrow will tell if Icelanders do it better than Greeks. Is there even competition? Again, I used a spring form pan instead of a cake pan for an extra pretty coffee cake. Having a rough work week? Are there any problems that melted butter can’t solve? (Shakes head violently).
If you haven’t tried this recipe yet…what are you waiting for?? It’s berry good.
Check out this gorgeous, unbaked crumble. Mmmmmmm…………
Blueberry Greek Yogurt Cake
- 1 c. flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 c. butter
- 2/3 c. sugar
- 1/2 tsp. vanilla extract
- 1 egg
- 5oz. container vanilla Greek yogurt
- 1 c. (or more) fresh blueberries
- Optional: zest of one lemon
- Optional: juice of one lemon
- 1/4 c. butter, melted
- 3/4 c. flour
- 3/4 c. brown sugar
- 1 tsp. cinnamon
- Preheat oven to 375F.
- Place parchment paper at the bottom of a 9″ spring form pan. Grease sides of pan.
- Combine flour, baking powder, baking soda, and salt. Set aside.
- Cream together butter and sugar. Then add egg and vanilla.
- Alternate half of flour mixture and half of Greek yogurt until combined.
- Spread mixture into pan.
- Lightly press blueberries into top of cake mixture.
- Combine all of crumble ingredients. Crumble with fingers into pea-sized pieces. Lightly press into top of cake.
- Bake for 30-35 minutes.