My Favorite Coffee Cake Recipe

I got this recipe from a co-worker a long time ago.  It has remained my favorite coffee cake recipe over the years.  I did make a slight modification to the topping but the cake was perfect and didn't require any changes.  This is an incredibly moist coffee cake.  Use fresh or frozen blueberries; either works well.

Mrs. Spooner's Coffee Cake

½ c butter

1 c sugar

2 eggs

1 tsp vanilla
2 cups flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 c vanilla yogurt (can use sour cream)

1½ c blueberries

Topping

½ c butter, cut into cubes

½ c flour

1 c brown sugar

Preheat oven to 350 degrees.  Combine flour, baking powder, baking soda and salt.  Set aside.  In a separate bowl, mix together the butter, flour and brown sugar for the crunchy topping and set aside.

In mixing bowl, cream together butter and sugar.  Add eggs, vanilla and yogurt; beat well.  Add to creamed mixture.  Fold in blueberries.  Spread batter in a 9”x13” pan.  Sprinkle topping over the batter and bake at 350 degrees for 30-40 minutes.