Blueberry Coffee Cake

Today baked a Blueberry Coffee Cake for school snack. Been wanting to try this recipe and finally gotten some korean frozen blueberries that was on promo last weekend, just nice to use them for this! 

This recipe uses plain flour, but with the addition of yogurt, the whole cake is so soft. And no, it does not use any coffee, and my guess for the name is due to the cake is eaten during tea/coffee time? 

The topping is slightly sweet, which I think I will use only brown sugar for the next round and probably 2x of the flour so that there is more crumbly crumbs on top! I love struseel tops!!

The cake base itself is soft n moist. The tangy from the blueberries even out the whole cake. Totally love it! ❤️ Do give it a try. 

Blueberry Coffee Cake

(Recipe from Cookidoo, slight modifications)

Toppings: 

2Tbsp butter

2.5oz sugar

2oz brown sugar

1oz plain flour

1tsp ground cinnamon

1/4tsp salt

1pinch ground nutmeg

1oz chopped pecans (i use walnut n almond)

Cake batter:

6oz yogurt

2oz olive oil

1tsp vanilla paste

2 eggs

8oz plain flour (keep 0.5z to toss blueberries)

1tsp baking powder

1/2tsp baking soda

1/2tsp salt

1pinch ground nutmeg

10oz blueberries (to be coated with 0.5z plain flour)

1) Add all toppings ingredients except nuts - 10s speed4

2) Repeat again

3) Add nuts - 2sec speed4 (i chop buts seperately from the strussel and repeat til i prefer the chopped sized)

Keep aside

4) Put all cake batter ingredients except blueberries - 15sec speed 4

5) Pour batter to greased tin, top with blueberries and then with strussel and lastly nuts

6) Bake at 180deg for 55mins