Hi. My name is Amber, and I am an habitual baker. Glad we got that out-of-the-way. This unbelievably easy and oh so tasty treat is a regular visitor to the Hill household. To add to the list of my many obsessions, Costco effortlessly makes the Top 10. I only mention that beautiful wholesale super store, because that is where I buy the fruit for the blueberry coffee cake that I’m going to be spotlighting today.

I originally came across this recipe through your well-known friend, Pinterest (I never said I came up with my own recipes). This tasty companion to anyone’s coffee cup is not only a frequenter to our house, but also a perpetual guest at my hilarious counterpart’s – otherwise known as my person, my bestie, my “ride or die” (whatever that means) – home. I tend to bake up a batch of this goodness whenever I decide to make the great journey to her house. Speaking of that rambling redhead, after you whip up this coffee cake and are waiting for it to bake, you should definitely check out her blog (by clicking here) so you can burn a few calories laughing before indulging in what I’m sure will be a favorite recipe in your home.

This recipe is inspired from The Country Cook, but I have made my own modifications to the recipe in order to make it more organic and a step closer to a “healthier” coffee cake (at least I like to tell myself that). So let’s get crackin’ (that was an egg joke) and make a sweet treat!

Here are the ingredients that you will need

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For the cake:

2 1/2 Cups of Bisquick (I prefer using the Heart Smart Bisquick)

1/2 Cup of Sugar

1/2 Cup of Plain Greek Yogurt (I used the Simply Balanced brand from Target)

2 Eggs (I used cage free organic eggs)

3 Tablespoons of Milk (I have used organic whole milk, as well as, Silk Almond Milk. It just depends on what I have on hand.)

1/2 Teaspoon of Vanilla

1 1/2 Cups of Organic Blueberries

For the topping:

1/2 Cup of Sugar

1/3 Cup of Flour

4 Tablespoons of Stick Butter, cut in to cubes (I prefer using organic unsalted butter)

Directions:

Preheat your oven to 350 degrees.

You will need a 9×13 baking dish. Spray your baking dish with a nonstick cooking spray. This will help your cake come out of the pan easily, plus it makes for easier clean up. I personally enjoy using the PAM spray that is meant for baking, because it contains flour.

Take out a medium bowl and mix together your Bisquick and sugar. Once blended, add your plain greek yogurt, eggs, milk, and vanilla. This batter is relatively thick, so I like to use my KitchenAid hand mixer. Now that your batter is mixed, you can add your blueberries. You will want to do this gently with a fork, and fold the blueberries in to the batter. The key is to not smash up your blueberries. After you have folded the blueberries in to your cake mix, you will spread the batter in to your sprayed baking dish. Smooth the batter out so that it covers the entire bottom of the dish. Spatulas come in handy for this.

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It’s time to grab a smaller bowl and prepare the crumb topping. Combine your sugar and flour in a small bowl (I like using a whisk). Add your cubed butter to the mixture (this is why I like using a whisk). I take the end of the whisk and “mash” the butter in to the mixture helping to make it clumpy. *You want clumps. Clumps give you that crumbly topping. If it is smooth it will just add another layer on top of your cake (it will still taste fine, but you won’t achieve the look of a crumb topping). Once completely combined, you will sprinkle this mixture on top of your cake.

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(Take note of Noah’s technique when “mashing” the crumble topping.)

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Place in oven and bake for 30-35 minutes. *Now that we have a new stove, I like to take a toothpick and test the cake at 25 minutes. If the toothpick comes out clean, it’s ready.

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Once your cake is done, cut and serve! Preferably with coffee. Trust me on the coffee. Your palette will thank me. *Please note: coffee cake is always better shared with friend.

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