Mrs. Beazley’s Berry Blueberry Coffee Cake

One of Carol’s original heart-healthy recipes, you’ll notice this has no oil.

Prep Time: 15mins. ✦ Bake Time: +/-20mins. ✦ Serves: 10-12

Ingredients:

  • 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

Topping:

  • 2 Tbsp. brown sugar
  • ¼ C. butter, melted

Directions:

Heat oven to 350º F. Spray 12″ bundt pan or muffin tin with cooking spray.

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.