Blueberry Coffee Cake with White Chocolate Drizzle

Delightfully sweet, ultra moist, a hint of cinnamon, and loaded with fresh, vibrant blueberries. And get this - it's healthy too!

Yes, a healthy coffee cake! That means, you can enjoy this treat morning, noon and night. Instead of copious amounts of butter, I added Greek yogurt, which adds a nice zing (the perfect compliment to the sweet berries) and cuts out a ton of fat.

I also used 1/2 cup of sugar - most coffee cake recipes call for a LOT of sugar; probably closer to 1 cup or more. It's really not needed here; especially with the white chocolate drizzle on top. And there's just enough white chocolate to add sweetness without destroying calorie and fat stats.

I think you will adore this coffee cake. It's wonderfully moist, crammed with blueberries, and it delivers subtle hints of warm cinnamon. Healthy, easy, quick, and delicious - all boxes checked.

Blueberry Coffee Cake with White Chocolate Drizzle

Cooking spray
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
6 tablespoons butter, room temperature
1 egg
1/4 cup Greek yogurt
1/4 cup milk
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen blueberries (keep frozen until ready to use)
1/3 cup white chocolate chips or melting wafers

Preheat oven to 350 degrees. Coat a round or square cake pan with cooking spray.
In a small bowl, combine the flour, baking powder and cinnamon. Mix well and set aside.
In a mixing bowl, beat the sugar and butter together until light and fluffy, about 3 minutes.
Beat in the egg. Beat in the yogurt, milk and vanilla.
Beat in the flour mixture until just blended. Fold in the blueberries. Pour the batter into the prepared pan and smooth the top.
Bake for 20 to 25 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cake in the pan, on a wire rack. Cool completely before topping with chocolate.
Melt the white chocolate in a small saucepan or in the microwave, checking and stirring every 30 seconds. Use a fork to drizzle the chocolate over the cooled cake. Cool until set. Store leftovers in an airtight container for up to 4 days.
Serves 8