This extra moist vanilla coffee cake gets a pretty purple swirl from blueberries.
- For the Swirl:
- 1 teaspoon sugar
- 1/2 teaspoon fresh juice juice from 1 lemon
- 1/2 teaspoon water
- 1 cup blueberries
- For the Coffee Cake
- 2 cups (about 10 ounces) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup full fat Greek yogurt
Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter or non-stick baking spray.
Make the Swirl: In a small saucepan, combine sugar, lemon juice, water, and berries. Cook over medium heat, mashing down berries with a fork, until sauce has thickened and no whole berries remain, about 10 minutes. Let cool.
Make the Cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, cream together butter and sugar with a wooden spoon or electric mixer until light and fluffy, about 4 minutes. Beat in eggs, one at a time. Beat in vanilla extract.
Add yogurt and beat to combine, then add dry ingredients and beat until just incorporated. Remove 1/2 cup batter, then pour remaining batter into prepared pan.
Mix 1/2 cup batter with blueberry mixture, then dollop on top of cake. Use a tooth pick to swirl berry mixture with plain batter, making sure to leave some white batter showing. Bake until plain batter is golden and a toothpick comes out clean, about 45 minutes. Let cool 15 minutes in pan, then run a knife around the edge of the pan. Release the sides and let cake continue to cool. (Can also be served warm).
9-inch tube pan, springform if possible