Blueberry Brunch Cake

Fresh blueberries, sweet cream butter, and rich Greek yogurt make this a coffee cake that works for breakfast, brunch, or as a midnight treat.  Every part of this cake is delicious--the crust, the baked batter, the berries, and the ribbons of brown sugar and cinnamon!  

If you need a fail-safe dessert, a celebratory treat to share, or something to make for a friend who deserves more sweetness in his/her life, this is it!  My husband and kids are in love with it, and I ate mine slowly to savor each bite. 

Blueberry Brunch Cake

Makes 2 large loaves

Ingredients:

1 cup (2 sticks) salted butter, softened

1 1/4 cup sugar

1 egg

1/2 teaspoon vanilla

2 cups flour (whole wheat works)

1/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup plain Greek yogurt (full-fat preferred)

1 3/4 cups fresh blueberries (frozen work)

1 cup brown sugar

2 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees. Spray 2 large loaf pans with cooking spray.

2. In a medium/large mixing bowl, cream butter and sugar. Add egg and vanilla and beat until smooth. 

3. In a separate bowl, whisk together flour, salt, baking powder and soda, Alternate adding flour mixture and Greek yogurt to creamed mixture.  Fold in blueberries. 

4. In a small bowl, stir brown sugar and cinnamon well. 

5. Spread 1/2 blueberry batter in prepared pans. Sprinkle half of the brown sugar mixture over the wet batter. Top with remaining blueberry batter, and finish with a sprinkling of the remaining brown sugar mix. 

6. Place in center of hot oven and bake 38-42 minutes. Let cool in pans. Use a knife to loosen edges before removing.  Serve warm or cooled. 

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