Blueberry Coffee cake

We made this recipe with our Blueberry Preserves

All Bell-View products used are linked below.

INGREDIENTS:

Streusel

  • 1 cup flour

  • 1/3 cup sugar

  • 1/3 cup brown sugar

  • 1/2 cup unsalted butter room temperature

Blueberries

  • 8oz. of Bell-View’s Taste the Fruit 1st Blueberry Preserves

  •  2 tsp. flour

 Coffee Cake

  • 2 cups flour

  • 1 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1/4 tsp. salt

  • 1/4 tsp. cinnamon

  • 6 tbsp. unsalted butter room temperature

  • 2 tbsp. vegetable oil

  • 1 cup sugar

  • 2 leggs

  • 1 tsp. pure vanilla extract

  • 1 cup Greek yogurt

DIRECTIONS:

  1. Add the flour, sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.

  2. Place it in the fridge while you make the cake batter.

  3. Mix the Blueberry Preserves with 2 tsp. of flour in a bowl. Set it aside

  4. Pre-heat the oven to 350F.

  5. Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.

  6. To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon. Whisk to combine.

  7. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter, oil, and sugar for about 3 minutes, until creamy and lightened in color. Then add in greek yogurt.

  8. Add the eggs, vanilla extract and mix until combined.

  9. Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but then finish with a spatula to avoid over mixing the batter.

  10. Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.

  11. Now, mix half of the blueberry preserves with the remaining cake batter. We do this to prevent all the blueberries from going right to the bottom of the cake when we bake it.

  12. Pour the batter in the cake pan.

  13. Pour in the rest of the preserves mixture.

  14. Then sprinkle the streusel mixture on top of the blueberries evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.

  15. Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.

  16. Let the cake cool down for about 30 min to 1 hour before serving.

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