Blueberry Yogurt Coffee Cake

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I love cookbooks.  I can read them like a novel.  The pictures captivate me, the descriptions whet my appetite and I love reading through the directions to picture how it will all come together.  Although I know that some great recipes may be hiding in cookbooks without pictures, I tend to give them little attention.  An exception to this is “Dungeness Crabs & Blackberry Cobblers…The Northwest Heritage Cookbook”by Janice Hibler.   

Since, 1) I am from the Pacific Northwest; 2) I LOVE Dungeness Crabs; and 3) I LOVE Blackberry Cobblers, I decided to give this cookbook a whirl.  This book was published in 1996 and I am pretty sure that I have owned it for about that amount of time.  This is one of my most used and read cookbooks.  Not only is it packed with terrific recipes, but the author includes pictures, sketches and bits of history behind the recipes and ingredients.  With recipes, like Dungeness Crab & Spinach Raviolis, Grandma Skinner’s Scottish Scones, Pacific Northwest Sasquatch Claws, Game Birds Kung Pao and Blueberry Yogurt Coffee Cake you will soon be hunting for the wonderful bounty of the Pacific Northwest to try your hand at some of these recipes as well.

My families all-time favorite recipe from this collection is the aforementioned Blueberry Yogurt Coffee Cake.  It is best with fresh berries.  Sometimes, I use just blueberries, but often will use a mixture of blueberries and raspberries, but really most any fresh berry will work.  You can also substitute frozen, although you will need to increase the baking time and I do feel the quality suffers a bit.

Blueberry Yogurt Coffee Cake

adapted from The Northwest Heritage Cookbook by Janice Hibler.


  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, chilled and cut into small pieces

 Coffee Cake

  • ½ cup butter
  • 1 ½ cups packed brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 cup vanilla yogurt
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries (can also substitute raspberries)

Preheat oven to 350° F.  Butter a 9 x 13 baking dish.

Using a fork, blend the topping ingredients together in a small bowl.  Use your fingers if necessary to break up butter.  Set aside.

In the bowl of an electric mixer, cream together the butter, brown sugar, and egg.  Add the baking soda, flour, yogurt and vanilla and mix on medium speed for 2-3 minutes.

Pour the cake batter into the butter pan and smooth to evenly distribute.  Sprinkle the berries over the top and gently press them into the batter.  Sprinkle the cinnamon-sugar mixture evenly over the all. 

Bake for 45-50 minutes.  Be careful not to over-bake as you do not want the cake to dry out.

May be reheated by covering with foil in 300 degree oven for 20 minutes.

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