This is the perfect combination of a cinnamon roll and coffee cake that I wasn’t quite sure what to call it. So I went basic and called it what it is, a blueberry cinnamon roll coffee cake blend. That pretty much sums it up. It has the glaze of cinnamon rolls and the coffee cake texture. Wow is it mighty tasty.
My sister was coming over for her weekly swim and I had been accused recently of not making any delicious treats as I normally do. She usually comes over with a pastry of some sort for breakfast and a nice big cup of coffee awaiting her arrival. But– lets be honest, I had been slacking for more than one reason and simply hadn’t provided anything baked for a couple weeks. Mind you she always got leftovers for lunch and thoroughly enjoyed those but a pastry or muffin for breakfast is what we love as sisters of a carbohydrate eating family.
So with a loud and clear reminder, I chose to make this delicious mouthful for us all to enjoy and boy did we enjoy it.
My husband sarcastically states that he wants leftovers for breakfast the following morning at work. Although it’s sarcastic, I know he’s being serious. And rightly so, I would never leave him out of the mix. ;)
I made this in the morning and it came freshly hot out of the oven upon her arrival. That’s my favorite part. I love the house smelling of sweet baked goods leaving a person excited for what they will soon be consuming.
Ingredients:
Cake:
- 3/4 cup white sugar
- 8 tbsp butter
- 2 large eggs
- 1 tsp vanilla
- 2 tbsp lemon juice
- 2/3 cup plain Greek yogurt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup unbleached flour
- 1 cup blueberries (1 tsp flour, if frozen)
Crumb Topping:
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 8 tbsp butter, partially melted
- 1 cup unbleached flour
- 1/8 tsp salt
Glaze:
- 3 cups powdered sugar
- 1 ounce cream cheese, softened
- 1/2 cup butter, softened (not melted)
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees and grease and 8 x 8 cake pan.
In a large mixing bowl, combing sugar, butter, eggs, vanilla, lemon juice and Greek yogurt.
In a separate bowl, combine dry ingredients, baking powder, soda, salt and flour. Mix and combine with wet ingredients.
Be careful not to over mix.
Fold in fresh blueberries. If using frozen berries, toss with 1 tsp flour to keep juices contained.
Pour into greased cake pan and set aside.
Meanwhile, begin to make the crumb topping.
Combine all ingredients.
Mix until well crumbly.
Layer the crumb topping on top of the cake and bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean.
Today my sister was over with my niece and we opted out of the glaze as our little children were acting as if they were malnourished and haven’t ate most their lives. I also believed they didn’t need the extra sugar topping as it was pretty well contained with sugar as is. :)
I topped with extra berries to add additional fruit and flavor.
If making the glaze, while the cake is baking, begin to make this.
Combine all ingredients. If mixture is too thick add additional milk 1/4 tsp at a time. It becomes runny very quickly.
Pour over cooled cake. Yummy!
*Seriously adapted from chelseasmessyapron.com
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