I love brunch do? It allows to occur after sleeping and drive to our favorite restaurant around noon. Now, after getting up at 7 with Hugo, breakfast, sometimes to return to sleep a little, and not have energy to Kitchen- we drive to our favorite restaurant and play defense game with Hugo, trying to eat with one hand while blocking him from hitting all the food on the table. Sometimes it's just not worth it, and these days, I'm happy for recipes like this.
This coffee cake is basically my favorite recipe Blueberry Muffin baked like a cake with brown sugar topping. It is super moist and full of fleshy berries in every bite. It takes only 10 minutes to whip up that which is perfect for those days when we want something beautiful to enjoy our Hugo, but make coffee requires our attention. (I could dream new brunch menus for each single weekend- it is by far my favorite meal of the day!)
PS I a child of 4 months and that's crazy. I have several comments Mama / Baby stored in my mind to share with you soon! :)
- 2 cups all purpose
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- ½ cup yogurt (plain or Greek)
- 2 cups blueberries, fresh or frozen
- 4 tablespoons brown sugar
- 1 tablespoon flour
- 3 teaspoons melted butter
- large pinch of cinnamon
- Preheat oven to 350º. . Lightly grease or spray a 8x8 baking pan or 9x9
- Combine flour, brown sugar and cinnamon. Stir in butter until mixture is crumbly
- In a small bowl, whisk together flour, baking powder and salt and set aside
- in a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and yogurt until smooth. Add the flour mixture and stir until just combined. Gently stir in blueberries.
- Pour batter into baking pan sprinkle with topping.
- Bake at 350º for about 40 minutes, until a toothpick inserted in center comes out clean.
- Cool slightly before serving