Consider breakfast this weekend taken care of with this seemingly giant, blueberry muffin.

Mmmmmm…. Can you almost smell the warm berries?

Blueberry (and Yogurt) Coffee Cake   

Ingredients

Serves 8ish

Adapted from JuliasAlbum.com

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup Greek yogurt
• 1 cup fresh blueberries

1. Preheat oven to 375F. Spray or grease a clear 9″ pie plate. (You can also use a springform pan, but I hate washing them).
2. Mix flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar until fulffy.
4. Add egg and vanilla.
5. Starting with dry mixture, mix in half of flour, half of yogurt, half of flour, half of yogurt.
6. Pour batter into pan
7. Top with fresh blueberries
8. Dot with crumb topping. (Recipe below).
9. Bake approximately 25-30 minutes.

Crumb Topping

• 1/2 cup powdered sugar
• 1/2 cup flour
• 4 T unsalted butter, melted
• 1/2 tsp cinnamon
• 1/2 cup chopped nuts
•  Dash of salt

1. Mix everything together.
2. Crumble with fingers.