Mrs. Beazley's Berry Blueberry Coffee Cake
Serves 10-12 | Prep Time: 15mins. | Cook Time: +/-20mins.
Heat oven to 350 degrees. Spray 12" bundt pan or muffin tin with cooking spray.
- ¾ C. Sugar
- 2 C. all purpose flour
- 2-½ tsp. baking powder
- ¾ tsp. baking soda
- ½ C. vanilla or plain yogurt
- ½ C. buttermilk
- 1 Egg
- 2 C. fresh or frozen blueberries
- 2 Tbsp. brown sugar
- ¼ C. butter, melted
If using bundt pan: Crumble 2 Tbsp. brown sugar into melted butter and sprinkle into bottom of prepared bundt pan. If making muffins, add topping last to filled muffin cups.
In a mixing bowl, mix all other ingredients (except blueberries) just until combined. Don't overmix! Fold in blueberries. If using fresh blueberries, toss in a little flower before adding to batter to prevent streaks or blue cake. Spoon batter into pan until 2/3 full. Bake for 20+/- minutes or until toothpick inserted in center comes out clean. Let cool in pan for 15 minutes. Serve warm with Beazley Blend coffee.
*You’ll notice this has no oil!*