Blueberries are just one among many types of wild edible berries that grow in the Waterton Lakes region. Picking is discouraged within the National Park, where the berries provide food for the birds and animals that are part of the park’s unique ecosystem. When blueberries appear in your garden or farmers’ market, this not-too-sweet coffee cake is a fabulous way to use them.
- All-Purpose Flour ½ cup
- Soft Brown Sugar 6 Tbs
- Cinnamon 1 tsp
- Cold Butter 4 Tbs, cut in small pieces
- All-Purpose Flour 2 cups
- Baking Powder 2 tsp
- Salt ½ tsp
- White Sugar ¾ cup
- Vegetable Oil ½ cup
- Eggs 2 large
- Plain Yogurt ½ cup
- Vanilla 1 tsp
- Lemon Zest 2 tsp
- Fresh Blueberries 2 cups
- Make the steusel: Stir together the flour, sugar and cinnamon. Use your fingers to rub the butter into the mixture until it has a crumbly texture and no large lumps of butter remain.
- Line a 9-inch square baking pan with parchment paper, leaving some overhang on all four sides so you can remove the cake.
- Preheat the oven to 375˚F.
- Sift together the flour, baking powder and salt.
- Using a stand mixer or by hand, whisk together the oil, sugar and eggs until well blended, then whisk in the yogurt, vanilla and lemon zest.
- Stir in the flour and mix until combined but do not over mix. Fold in the blueberries.
- Scrape the batter into the baking pan and level out. Top with the streusel mixture.
- Bake for 50 minutes, or until a cake tester comes out clean. Allow to cool for at least 15 minutes before carefully lifting from the pan. Cut into 16 square pieces.