Blueberry Coffee Cake II

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, melted and cooled
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup yogurt, at room temperature
• 1 cup fresh blueberries
• 1/2 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon melted butter

Directions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 1/4 cups flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and yogurt. Gradually add the wet ingredients to the dry ingredients and whisk until combined. Gently fold in the blueberries.
3. In a small bowl, mix together the light brown sugar, 2 tablespoons flour, cinnamon, and melted butter until crumbly. Sprinkle the crumb mixture over the batter in the baking pan.
4. Bake in the preheated oven for 35 to 40 minutes, or until a tester inserted into the center comes out clean. Allow to cool for 10 minutes before serving.

Interesting Facts

• Blueberries are a low-calorie, nutrient-rich fruit.
• Coffee cake can be served for breakfast, brunch, or dessert.
• Coffee cake is believed to have originated in Germany in the 18th century.