A to Z Challenge - Blueberry Coffeecake

During the month of April, I will be writing Monday through Saturday; and will exploring crafting, holidays, recipes, travel, and other items I've pinned on Pinterest. Each post will focus on a different letter of the alphabet. Today, I am focusing on the letter "B" and will be making Blueberry Coffeecake which is on my Food board.

The pin for Starbucks copycat recipe for Blueberry Coffee Cake leads to Laura Fuentes' website. It is an easy recipe to follow. Although I made a couple of modifications to the recipe, it would be taste equally as good as originally printed.

This is a delicious coffee cake and I would definitely make it again. It tastes very rich, so the pieces could be cut smaller to yield more servings.

Blueberry Coffee Cake - Starbucks Copycat Recipe

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Yield: 16

Ingredients

4 1/3 cups all-purpose flour, divided
1 3/4 cups sugar, divided
5 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
3/4 cup Greek yogurt (I used vanilla-flavored Greek yogurt)
1/2 cup butter, softened
1 lemon, zested (I did not include the lemon zest)
2 eggs
2 teaspoons vanilla
3 cups blueberries (I used frozen blueberries that I rinsed briefly)
5 tablespoons butter, chilled

Directions

Preheat oven to 350°F and place baking rack in the middle of the oven. Grease a 9×13-inch baking pan.

In a large bowl, combine 4 cups all-purpose flour, 1 1/4 cups sugar, baking powder, and salt. Give it a quick mix. (I did this by hand rather than using a mixer.)

To the dry mix add milk, Greek yogurt, 1/2 cup of softened butter, lemon zest, eggs, and vanilla. Mix on low speed (or by hand) until combined and there are no visible clumps. The batter will be thick.

Gently fold in blueberries with a spatula.

Pour mixture into greased baking pan.

In a small bowl, mix together the remaining 1/3 cup of flour and 1/2 cup of sugar. Cube cold butter and place inside the flour mixture. Create a fine crumble as you mix it with a fork or with your hands. Distribute crumble mixture over the batter.

Bake for 50-65 minutes or until a toothpick inserted comes out clean. Remove from oven and allow cake to cool down to room temperature prior to serving.

Note: To prevent the blueberries from sinking to the bottom, give them a quick toss in 2 Tablespoons of flour. Coating them with flour will prevent them from sinking to the bottom.