Blueberry Marble Coffee Cake Recipe

• 1 teaspoon sugar
• 1/2 teaspoon fresh juice juice from 1 lemon
• 1/2 teaspoon water
• 1 cup blueberries
• 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

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Grease cake pan with butter or non-stick baking spray.
2. 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.
3. 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.
4. 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.
5. 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).

sugar, fresh juice juice from, water, blueberries, flour, baking powder, salt, sugar, unsalted butter, eggs, vanilla, full fat

Taken from www.seriouseats.com/recipes/2012/08/blueberry-marble-swirl-coffee-cake-recipe.html (may not work)