BLUEBERRY COFFEE CAKE
INGREDIENTS FOR THE BLUEBERRY COFFEE CAKE
Place the dry ingredients in a bowl and whisk together to combine
Place the butter, white sugar, and brown sugar and beat on medium speed for 5 minutes until light and fluffy.
Add the eggs one at a time, beating on medium after each addition.
Alternate the addition of the flour mixture and buttermilk, mixing on low after each addition.
Scrape the batter into a 9-inch springform pan. Use an offset spatula to smooth the surface.
Scatter the streusel and the fresh blueberries across the top the cake batter.
Bake the cake for 45-50 minutes until the center is done and the internal temperature is 202°F.
Let the cake cool for 10 minutes before removing the ring of the pan.
Glaze the top of the cake with the lemon-yogurt glaze and serve the coffee cake.
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