Coffee cake is a fantastic breakfast treat to accompany your morning coffee. With big blueberries and sweet sorghum flour, it’s unique flavor will hit the spot first thing. It’s an ideal cake for company or weekend functions. Moist, flavorful and just right for eating straight out of a napkin or on a plate. This cake has a rich, buttery crust and a wonderful, slightly sweet crumb.
Best of all, the cake is easy to make–you just need two bowls and about 15 minutes to put it together. It bakes in 45 minutes and is ready to eat soon after. We enjoyed ours with slow scrambled eggs, pear slices, and coffee, but you can enjoy it anyway you like.
I threw in a little sweet sorghum flour, but if you don’t have any on hand, go ahead and use 3/4 cup cornmeal.
Blueberry Coffee Cake
1 1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 cup sweet sorghum flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup yogurt
1/2 cup milk
zest of 1 lemon
2 teaspoons vanilla extract
1/3 cup (5 1/3 tablespoons) butter, melted
1 1/2 cups blueberries (frozen or fresh)
Preheat the oven to 375 degrees. Grease and flour an 8-10″ spring form cake pan, or a round or square cake pan.
In a medium sized bowl, mix all of the dry ingredients. In a small bowl mix all of the wet ingredients (except the blueberries). Fold the wet ingredients into the dry, and mix just until combined. Fold in the blueberries, just so they are well distributed throughout the batter.
Pour the batter into the cake pan, and slide into the oven. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. After a few minutes, remove the cake ring if using a spring form, or turn the cake out onto a wire rack. Serve immediately with a dusting of powdered sugar, but wait until the cake has cooled to dust the whole cake or the sugar will melt.