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Blueberry Coffee Cake

Now you might be looking at this picture saying those are not blueberries and you would be right. They are cranberries. I had some leftover cranberries from the Cranberry Oatmeal cookies and needed to use them up. I've made this cake before with cranberries and it is quite nice.

Blueberry Coffee Cake (Adapted from Chocolate & Zucchini)

1 c flour
1 1/2 t baking powder
1/4 salt
1/2 stick of butter
3/4 c sugar
3 eggs
1 c yogurt (or sour cream works well)
1 t vanilla
3c fresh blueberries (cranberries, raspberries)
3T brown sugar

Grease a 9" round pan. Sift togther flour, baking powder, and salt; set aside. Cream butter and sugar together until fluffy. Add eggs one at a time, mixing between each addition. Add yogurt and vanilla. Mix. Add flour mixture. Pour half the batter into prepared pan. Spread half of the blueberries across the batter. Cover with remaining batter. Spread the remaining blueberries over batter. Sprinkle evenly with brown sugar. Bake at 350 for 1 hour or until toothpick inserted comes out clean. Cool in pan for 10 minutes and then turn out on rack to cool.


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