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Maple Blueberry Coffee Cake
A simple buttery, moist single layer cake loaded with blueberries that's perfect for breakfast, brunch or dessert!
Ingredients
- ½ cup 113g unsalted butter, at room temperature
- ½ cup 110g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml vanilla extract
- 2 large eggs at room temperature
- ⅓ cup 80ml pure maple syrup
- 1 ¼ cups 180g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 45g quick oats
- ½ cup 120ml Greek yogurt (not fat free)
- 1 cup 113g fresh or frozen blueberries
Instructions
- Preheat oven to 350°F. Lightly butter the sides of an 8-inch round springform pan and dust with flour, tapping out the excess. Line the base with a round of parchment paper.
- Combine butter, brown sugar, granulated sugar and vanilla in a large mixing bowl and beat with an electric hand mixer for 2 minutes until pale and fluffy. Beat in eggs one at a time until the mixture is smooth. Add maple syrup and mix until creamy.
- Sift together flour, baking powder, baking soda and salt in a separate large bowl. Add oats and stir to combine. Add half of this flour mixture to the butter mixture and start mixing on low speed until mostly incorporated. Add the yogurt and mix until smooth. Fold in the remaining flour mixture by hand until just combined.
- Spread the thick batter into the prepared pan making a slight depression in the center using the back of a spatula so that it is slightly higher around the edges. Scatter blueberries evenly all over the surface and bake for 40-50 minutes until a skewer inserted into the center comes out clean. Makes 8-10 servings. Best served warm!
