$10 Recipe: Blueberry Cake
Original Kaboose.com recipe and photography by Rosemary Black
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Blueberries are a top "super food" because they’re loaded with nutrients and flavor. This delicious crumb-topped coffee cake combines sweet fresh blueberries with tangy yogurt. Have it for breakfast or take it along on a picnic. Plus, the ingredients for this recipe don't cost more than $10 -- this is one great cheap eat!
Ingredients
- 1 pint blueberries
- 2-1/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 cup (1-1/2 sticks) unsalted butter, chilled
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup plain yogurt
- 1 teaspoon lemon juice
Cooking Instructions
- Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan.
- Pour the blueberries into a strainer, run cold water over them, and pick out any shriveled or discolored berries. Remove any stems from the berries.
- In a large mixing bowl, combine 2 cups of the flour with the sugar. Cut the butter into little pieces and add it to the flour mixture. With your fingers, rub the butter into the flour mixture. It’s ready when it resembles coarse meal.
- In a small mixing bowl, stir the remaining 1/4 cup of the flour and the baking soda. Measure out 1-1/2 cups of the flour-butter mixture and set it aside; this will be the topping.
- Combine the remaining flour-butter mixture with the flour-baking soda mixture. This is for the batter.
- In another bowl, lightly beat the egg. Add the yogurt and lemon juice and beat with a fork until well-combined. Add this mixture to the batter, stirring well so that it is nicely blended. Stir in 1 cup of blueberries. Spread the batter into the prepared springform pan.
- Scatter the remaining blueberries over the top of the batter. Sprinkle with the topping. Place the pan on a baking sheet so it won’t leak, and place it in the oven. Bake for about 35 to 40 minutes, or until a tooth pick inserted into the center comes out clean.
- Remove the cake from the oven and cool in the pan for 10 minutes. Remove the springform part of the pan, cut the cake into wedges, and serve.
Substitution(s)
You can use low-fat or even fat-free yogurt in this cake. For a change, try making it with blueberry-flavored yogurt.
Make-Ahead
This cake may be frozen, well-wrapped, for up to 3 months. Defrost overnight at room temperature. If you like, warm it before serving by placing it in a preheated, 250 degree F oven for about 10 minutes.
Tips & Tricks
Look for berries that are indigo blue, with a powdery silver cast. They should be firm and uniform in size. Wash the berries right before you are ready to use them, and store them in the refrigerator for up to five days. Blueberries can be frozen, well-wrapped, for up to one year.
When stirring the berries into the batter, be careful not to mash them. And don’t overbeat this batter or it will be tough.
This cake is baked in a springform pan but you could also bake it as muffins. Spoon the batter into greased muffin cups, top each with some blueberries and some crumb topping, and bake for about 20 minutes.
15 minutes
Ready In:
50 minutes
Servings:
8
Baking Time: 35 minutes
How kids can help
Kids can help by measuring ingredients, rubbing the butter into the flour mixture, and sprinkling the blueberries and the crumb topping on top of the batter.
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