Blueberry Coffee Cake with Crumble Topping
Author: Tammy
Serves: 16 servings
- 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.
Recipe by Chateau Elma at https://www.chateauelma.com/blueberry-coffee-cake
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