Blueberry Cinnamon Yogurt Coffee Cake is moist, tender, light and packed with wholesome ingredients. Use fresh or frozen berries. Serve with brunch or for an afternoon snack.
Summer seems to be flying by at breakneck speed. I blinked and we just returned from Winter vacation… and here we are six months later, already planning for Fall, and it’ll be November soon… we’ll be gearing up for Thanksgiving and talking pumpkin again. Sheesh!
When I’m feeling like my head is going to spin-off my neck, like this past week, I have to force myself to slow down and be aware… aware of the moment. Aware of how much time I spend doing this or that, especially when it comes to social media. As a blogger, I spend a fair amount of time there. And I don’t really like to micromanage my workday, but I find if I don’t have a solid plan, I fall off the tracks.
Discipline in learning how to effectively work from home has been my realization since I started working from home two years ago.
When I was teaching it was easy to stay focused. I was at work, not at home where the lines between work and home are blurred now. I’ve gotten better about focusing, but last week I was completely distracted.
I lingered on walks, at the farm, with a friend, pulling weeds, on the phone. I even went in the middle of the week for a pedicure… unheard of! It’s Summer I say… but my inner lady-boss is a strict one. She resisted as I called to make the appointment.
I’ve been so focused on projects, the clock has been spinning like it’s out of control. One moment it’s 8 a.m. I blink and it’s time to get dinner together.
You know the feeling.
So this morning, just before the sun came up I stepped outside and walked on the grass, feeling the damp, cool earth under my feet, breathing deep, waiting for sunrise and song.
As the sky turned a soft pink, in a nearby beloved forest, I heard a Swainson’s Thrush whose call sounds like an ascending flute. The Olive Sided Flycatcher started in with its “quick three beers” song. Robins joined the chorus, along with fledgling White Crowned Sparrows calling to be fed by their parents. This day marked the beginning of a new morning ritual…
At least until the rains return in the Fall.
I guess that’s the best part of Summer. Feeling like there’s time to linger with longer days, leisure weekends, vacation and juggling all the projects you can handle.
And embracing that although there seems not to be enough time for it all… there IS enough time.
Time for cake too, even if it is a bit warm out. The farmers market is brimming with blueberries right now. I’ve been buying 1/2 flats each week and freezing them. Although I love eating blueberries fresh, especially on chia pudding, I crave them in any baked recipe.
Blueberry Cinnamon Yogurt Coffee Cake is delicious for brunching, sharing, snacking, tucking into a picnic basket, or in your love’s lunch bag. The coconut oil, brown sugar, and maple syrup make this cake incredibly moist, with help from the yogurt to yield a tender crumb. Its sweetness is not over-the-top, allowing the season’s freshest blueberries to shine.
What are you slowing down to do more of this summer?
Blueberry Cinnamon Yogurt Coffee Cake
- Pan Spray
- 1 1/4 C Light Brown Sugar divided, 241g
- 1/4 C Organic Cane Sugar 58g
- 2 tsp Cinnamon ground
- 2 1/4 C Blueberries fresh or *frozen, 370g
- 1 1/2 C All Purpose Flour + 1 Tbs for Blueberries 228g
- 1 1/2 C Whole Wheat White Flour 235g, aka Ivory Wheat
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 3/4 C Coconut Oil unrefined, virgin, melted, slightly warm to the touch., 174g
- 3 Eggs room temperature
- 1/2 C Maple Syrup 114g
- 1 3/4 C Whole Milk Yogurt or Greek Yogurt room temperature, 465g
- 2 tsp Vanilla Extract
- Powder Sugar for dusting optional
Generously spay a 10" (25cm) bundt pan with pan spray. If concerned about sticking, go ahead and lightly flour the pan too, especially if your bundt has nooks and crannies. I've not floured my semi smooth pan in years and find a good coat of spray adequate. Preheat oven to 350F (180C) and set rack in the center of the oven.
In a small bowl, mix 1/4 C (46g) of the brown sugar with the white sugar and cinnamon. Set aside.
In a medium bowl, toss the berries with 1 Tbs of all purpose flour. *If using frozen berries, save this step for just before you add them to the cake. Set aside.
In a medium bowl sift the all purpose flour, whole wheat white flour, baking powder and soda. Set aside.
In a large mixing bowl, whisk the oil, remaining 1 C (195g) of brown sugar, eggs, maple syrup, yogurt and extract. Fold in the sifted dry ingredients in two batches, folding only until the dry ingredients are incorporated.
In the bundt pan, spoon in 1/3 of the batter and top it with 1/3 of the cinnamon/sugar mixture and 1/3 of the blueberries. Repeat this twice ending with the cinnamon/sugar mixture and blueberries. The batter will be thick.
Bake for 60 - 65 minutes, testing with a toothpick at starting at 58 minutes to check for doneness. Allow the cake to cool for 20 minutes in the pan on a cooling rack. Turn out on a serving plate and allow to cool completely before dusting it with powder sugar.
- Store in a covered container at room temperature for up to two days.