BLUEBERRY COFFEE CAKE

INGREDIENTS:

    • 3 1/4 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 3/4 cup butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 2 cups plain yogurt (16 ounces)
    • 1 cup fresh or frozen blueberries
    • 1/2 cup brown sugar
    • 1 tsp ground cinnamon
    • 1/2 cup chopped pecans
    • 1 TBS confectioners’ sugar for dusting

DIRECTIONS:

    1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the plain yogurt and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Fold in the blueberries
    3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife or thin spatual to swirl the sugar layer into the cake
    4. Bake for 65 to 70 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving