Blueberry Cinnamon Yogurt Coffee Cake

Name: Blueberry Cinnamon Yogurt Coffee Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 -12 Servings
Ingredients: 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 Unsweetened/Plain Whole Milk Yogurt or Greek Yogurt (room temperature, 465g); 2 tsp Vanilla Extract; Powder Sugar for dusting (optional)

By Traci 52 Comments

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 revolted.

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?

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