Cinnamon Swirl Blueberry Coffee Cake

Name: Cinnamon Swirl Blueberry Coffee Cake
Prep time: 15 min
Cook time: 45 min
Ingredients: ⅔ cup packed light brown sugar; ¾ cup white whole wheat flour; 2 teaspoons ground cinnamon; 5 tablespoons unsalted butter, melted & cooled; 1 cup unbleached all-purpose flour; ¾ cup white whole wheat flour; 2 teaspoons baking powder; ½ teaspoon ground cinnamon; ½ teaspoon fine sea salt; 1 cup fresh California Giant blueberries + 1 tablespoon flour (+ extra blueberries for topping, if desired); 5 tablespoons unsalted butter, softened; ⅔ cup granulated sugar; 2 large eggs, room temperature; ½ cup plain greek yogurt, room temperature; ½ cup milk, room temperature; 1½ teaspoons vanilla extract; ¾ cup confectioners sugar; 1 tablespoon lemon juice (or milk of choice)

Prep Time15 min

Cook Time45 min

This Cinnamon Swirl Blueberry Coffee Cake, loaded with plump California Giant blueberries and swirled with warm cinnamon, is the star of any brunch spread!

INGREDIENTS

For the Crumb Mixture:

⅔ cup packed light brown sugar
¾ cup white whole wheat flour
2 teaspoons ground cinnamon
5 tablespoons unsalted butter, melted & cooled

For the Cake:

1 cup unbleached all-purpose flour
¾ cup white whole wheat flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
1 cup fresh California Giant blueberries + 1 tablespoon flour (+ extra blueberries for topping, if desired)
5 tablespoons unsalted butter, softened
⅔ cup granulated sugar
2 large eggs, room temperature
½ cup plain greek yogurt, room temperature
½ cup milk, room temperature
1½ teaspoons vanilla extract

For the Glaze:

¾ cup confectioners sugar
1 tablespoon lemon juice (or milk of choice)

DIRECTIONS

- - Preheat oven to 375ºF. Line the bottom of an 8” springform pan with parchment paper and grease sides well; set aside.
- - Make crumb mixture, set aside.
- - In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon and salt; set aside.
- - In a small bowl toss blueberries with flour and set aside.
- - In a large bowl using an electric mixer, beat together softened butter and sugar on low speed, about 1 minute, until light and fluffy. Add in eggs, yogurt, milk and vanilla, mixing on medium-low speed until well combined. Add bowl of dry ingredients and gently stir a few times, then fold in blueberries and continue stirring until fully incorporated - batter will be thick.
- - Add ½ of the batter into the bottom of the lined springform pan, sprinkle with ½ of the crumb mixture, add remaining batter and press in remaining crumb mixture. Tip: using wet hands helps spread batter evenly into pan. Feel free to press in extra blueberries to the top of the cake before baking.
- - Bake for 35 minutes uncovered, then cover with foil and continue baking another 10-15 minutes, or until inserted toothpick in the center comes out clean. Cake will likely take around 45-50 minutes total. Allow cake to cool in pan for 15 minutes before removing the side of the pan and cool completely. Tip: gently take a butter knife along the edge of the pan and cake to make sure it fully releases before releasing the spring.
- - Make glaze: In a small bowl combine confectioners sugar with lemon juice (or sub milk or cream) until liquid is fully absorbed and glaze forms. Drizzle over cooled cake and serve.