Blueberry Yogurt Coffee Cake

Makes 1 Bundt Cake

Nonstick baking spray with flour

Brown Sugar Streusel:
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans, toasted

1¾ cups plus 1 tablespoon all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
1 cup plain Greek yogurt
1 teaspoon pure vanilla extract

Confectioners’ sugar for garnish (optional)

Preheat the oven to 350ºF. Spray a 10-cup Bundt pan with nonstick baking spray with flour.

Make the Brown Sugar Streusel: In a small bowl, stir together the brown sugar, cinnamon and pecans; set aside.

In a small bowl, whisk together 1¾ cups of flour, the baking powder and salt; set aside.

In a medium bowl, toss the blueberries with the remaining 1 tablespoon flour; set aside.

In a large bowl, using a handheld mixer on medium-high speed, beat together the butter and sugar for 3 to 5 minutes or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Blend in the yogurt and vanilla; do not over mix.

Stir the flour mixture into the batter just until blended.

Gently fold the blueberry mixture into the batter.

Spoon half of the batter into the prepared pan. Sprinkle half of the Brown Sugar Streusel over the batter in the pan. Top with the remaining batter and sprinkle with the remaining streusel mixture. Gently draw a butter knife through the batter for a marbled effect.

Bake for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean.

Place on a cooling rack to cool for 15 minutes. Invert the cake onto serving platter. Allow the cake cool completely.

Dust with confectioners’ sugar before serving.

Store in an airtight container to keep fresh for up to 5 days.

Tips:

You may use 2 cups frozen blueberries in place of the fresh. Do not thaw the berries. Toss the frozen berries with the 1 tablespoon flour as directed in the recipe.

You can substitute 1 cup sour cream for the yogurt.

*Recipe credit: Delicious Bundt Cakes, by Roxanne Wyss and Kathy Moore (St. Martin’s Press, 2018)

Chipotle Chicken Tacos

Makes 6 servings

2 tablespoons vegetable or canola oil
1½ to 1¾ pounds boneless, skinless chicken breast halves
2 cloves garlic, minced
½ cup salsa
½ cup reduced sodium chicken broth
1 chipotle chile in adobe sauce, minced
1 teaspooon ground cumin
1 teaspooon chili powder
Salt and coarse ground black pepper, to taste

Chipotle Lime Crema:
¾ cup sour cream
2 tablespoons minced cilantro leaves
1 tablespoon fresh lime juice
1 teaspooon adobo sauce (from a can of chipotles in adobo sauce, or to taste)
Salt to taste

12 (6 to 8-inch) flour tortillas, warmed
Optional Toppings: Queso fresca or shredded cheese, sliced red or sweet onions, sliced radishes, chopped tomatoes, shredded lettuce, quacamole, sliced jalapeno peppers

Heat the oil in an electric pressure cooker on sauté. Brown the chicken in the oil, turning to brown evenly. Add the garlic and cook 30 seconds.

Stir together the salsa, broth, minced chipotle chile pepper, cumin, chili powder, salt and pepper. Pour the sauce over the chicken.

Secure the lid. Cook on high pressure 7 minutes. Allow pressure to release naturally for 10 minutes, then release any remaining pressure quickly.

Meanwhile, prepare the Chipotle Lime Crema: In a small bowl, stir together sour cream, cilantro, lime, adobo sauce, and salt, to taste. Set aside.

Uncover the pressure cooker and set to sauté. Lift the cooked chicken out of the liquid and place on a tray to cool slightly. Using two forks, shredd the chicken and return it to the liquid and stir to coat well.

To assemble the tacos, using tongs lift the cooked, shredded chicken out of the liquid and arrange on the warm tortillas. Top as desired, then dollop with Chipotle Lime Creama.