This coffee cake would be the perfect New Year’s breakfast! It’s made with blueberries, Chobani Greek Yogurt, and has two layers of streusel. The middle streusel melts inside the cake making a gooey cinnamon layer…yum! The top adds the perfect sweet crunch.
Start by whisking together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, combine the granulated sugar and lemon zest.
With a mixer, cream together the butter and sugar mixture.
Mix in the eggs; one at a time.
Add the plain greek yogurt and vanilla extract. Mix until combined.
Slowly add in the dry ingredients and beat until combined.
Sprinkle your blueberries with 1 Tablespoon on flour and toss to coat. This keeps the blueberries from sinking to the bottom of your cake. Then, gently fold them into your cake batter.
Streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon.
Work the butter into the mixture with your fingers or a fork.
Now, you’re ready to assemble your cake.
Add half of your cake batter to the greased 8-inch banking pan. Sprinkle with half of the streusel filling.
Spoon the remaining batter over the filling.
Top with the remaining streusel and bake for 40-45 minutes in a 350 degree oven. I just love the crunchy cinnamon topping!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 lemon
1/2 cup butter, at room temperature
2 large eggs
1 cup plain Greek Yogurt (I used Chobani)
1 teaspoon vanilla extract
1 cup fresh blueberries
1 Tablespoon all-purpose flour to coat the blueberries
Streusel Filling and Topping:
3/4 cup all-purpose flour
3/4 cup lightly packed brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter
1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
3. In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.
4. Slowly add in the dry ingredients. Mix until just combined. In a small bowl, sprinkle your blueberries with 1 Tablespoon of flour and toss to coat. Gently fold in the fresh blueberries.
5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
6. Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
7. Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool to room temperature and serve.
CHOBANI reached out to me and asked if I’d come up with a recipe for their #MadeWithChobani project.