This moist and tender cake is a breakfast treat reminiscent of a coffee crumb cake, filled with juicy blueberries and crowned with a delicious streusel topping.
Streusel Topping:
- 90g Butter, melted
- 170g All-Purpose Flour
- 112g Light Brown Sugar
- 1/4 tsp Salt
Method:
- In a mixing bowl, combine the melted butter, brown sugar, flour, and salt. Mix until the mixture is crumbly.
- Refrigerate the streusel topping until you’re ready to use it.
Cake:
- 275g Plain Yogurt
- 4g White Vinegar
- 100g Granulated Sugar
- 50g Light Brown Sugar
- 108g Flavorless Oil
- 188g All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Cinnamon Powder
- 1/4 tsp Salt
- 80g Blueberries (or raspberries/apples as alternatives)
Method:
- Preheat your oven to 355°F (180°C). Prepare an 8-inch springform pan by greasing it and lining with baking paper.
- In a large mixing bowl, combine yogurt, white vinegar, granulated sugar, light brown sugar, cinnamon powder, and oil.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared pan.
- Remove the streusel topping from the refrigerator and crumble it evenly over the top of the batter.
- Bake in the preheated oven for approximately 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 25 minutes before serving.
Tip: The streusel topping provides a wonderful crunchy contrast to the moist cake beneath. Serve it warm with a side of fresh yogurt or a dollop of whipped cream for added indulgence. Enjoy your breakfast treat!
