This is a coffee cake recipe I came up with when Elizabeth was in Grade 5. Her elementary school was having a fundraiser and they made a recipe book to which all the parents and teachers contributed a recipe. That book is still one of my favourite recipe books because you know that each recipe is someone’s family favourite. It is also a nice memento of the those early school years.
Over the years I have changed the recipe up a little, trying to make it a little lighter and I think I have succeeded. The cake is fluffy, full of blueberry and lemon and topped with brown sugar – how much more love can you have in one pan!
This morning was beautiful and sunny and had the potential to be a day to get a lot accomplished outside in the gardens so I thought I would bake this up for breakfast and hopefully an afternoon snack as well. As it turned out we spent the entire day outside with no time for snacking so we had the cake for dessert tonight. It tasted as summery as the 24 ºC spring day we had! Hopefully tomorrow will be just as gorgeous so I can finish trimming the raspberry bushes. The last few days have definitely been a tease and I am sure Mother Nature will be ending this summer dream soon.
So just in case you are having a raining spring day or have some of last year’s blueberries to use up this recipe is just what you need. I hope this recipe becomes one of your family’s favourites and you add it to your recipe book to share.
- 3½ cup flour
- 1 cup granulated sugar
- ½ tsp salt
- 6 tsp baking powder
- ½ tsp baking soda
- zest of 1 lemon
- 1 cup canola oil
- 2 eggs room temp
- 1 cup milk
- 1 cup plain yogurt
- 1 tsp vanilla
- 2 cup fresh or frozen blueberries
- Topping:
- ¼ cup room temp butter
- ⅓ cup packed brown sugar
- ¼ cup all purpose flour
- Preheat oven to 350℉
- Grease a 9x13 cake pan or line with parchment paper.
- Whisk together the dry ingredients and lemon zest.
- In a large bowl whisk together the milk, eggs, yogurt, oil and vanilla.
- Pour the dry ingredients over top and stir together.
- Add the blueberries just until the dry ingredients are almost incorporated.
- Do not over mix.
- Spread into prepared pan.
- In a small bowl mix together the butter,brown sugar and flour until crumbly.
- Drop it evenly over the batter.
- Bake for 45 minutes or until toothpick inserted comes out clean.