I have adapted this recipe, which I received from my lovely cousin, Ruby! I switched buttermilk for yogurt and raspberries for blueberries. Because, that is what I had at home. 😀 )))
Blueberry Coffee Cake
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 140 g/ 1 cup plus 1 Tbsp all-purpose unbleached flour sifted
• ½ tsp baking powder
• ½ tsp baking soda
• smidgen (1/32 tsp) salt
• 135 g/ 2/3 cup sugar for the cake
• 57g / 4 Tbsp (2 oz) unsalted butter at room temperature, soft
• 2 eggs at room temperature
• 1 tsp pure vanilla extract
• 100 g/ ½ cup whole yogurt – for a thicker consistency, after strained for 30 minutes at room temperature
• 170g/ 6 oz fresh blueberries
• 1½ Tbsp sugar to sprinkle on top
◊ Place the rack in the middle shelf of the oven and preheat to 200°C/400°F.
◊ Spray a 9-inch round, non-stick cake pan with non-stick spray, bottom & sides. Lining with parchment paper cut-to-size is optional.
◊ Whisk together flour, baking powder, baking soda and salt. Put it aside.
◊ In a large bowl, using an electric mixer, at medium speed, beat butter and sugar until well combined.
◊ Switch to high speed and add eggs, one at a time. Beat well, until thick and creamy.
◊ Add vanilla and yogurt and beat, until smoothly combined. Stop the mixer.
◊ Sprinkle ¼ of the flour-mixture at a time into the egg-mixture, and using a silicone spatula, fold in one direction, scraping the side of the bowl until thick batter is formed.
◊ Empty the batter into the cake pan, spread it evenly in the pan.
This can be done successfully by starting from the center of the pan/batter, by applying slanted, corner back-side of spoon, start from the center and push the batter all the way to the sides evenly while rotating the cake pan.
◊ Scatter blueberries evenly over top and it is important to sprinkle remaining 1 ½ Tbsp sugar over the blueberries.
◊ Bake for 25 minutes, until cake is golden light-brown or inserted toothpick comes out clean.
◊ Let it cool in the cake pan for a minute. As the pan is very hot, wearing oven-mitt, inverted a large plate on top of the cake pan and flip. Remove parchment paper and place a cooling-rack on the bottom of the cake and flip again. Let it cool completely before placing the cake on a serving platter.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?