My eldest has hit that point, which seems common, when breakfast is a problem. She doesn’t want eggs anymore. And the hot cereals that were a favorite for so many years don’t do it–other than hot cornmeal or fried mush. (I’ll write that up another day.) We’ve never been cold cereal eaters. Fruit smoothies sometimes go over well. Muffins and any other sweet bread are consistently a win but I could go broke buying raisin bread (which doesn’t seem like it ought to be that expensive!) and I can only bake so many times a week. Yesterday, I made a blueberry coffeecake with some frozen blueberries at dinner time. The girls had a bit for dessert for dinner and then we all had some for breakfast.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1 tsp vanilla
2 cups flour
2 cups blueberries

topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter

Note: The original recipe called for 1/2 cup of buttermilk and 1/2 cup of sour cream. I’ve made it that way in the past but this time used up what I had, which was a bit of sour cream with the rest plain yogurt. I tend to use the three of them interchangeably these days and so far have not been disappointed. I can taste the difference when I use buttermilk. I love it. But if I don’t have it, I use the powdered version or sour cream or yogurt.

Preheat the oven to 325. Grease a 9×13 pan.

Cream the butter and sugar. Add the eggs and mix well. Add the baking powder, baking soda, salt, yogurt and vanilla and mix well. Add flour and beat at low speed until blended. Spread in the pan. Put the blueberries on top.

In a small bowl, mix the topping ingredients together, then sprinkle over the berries. Bake 40-50 minutes, until done. Use a toothpick or knife to check the middle and make sure it’s done.