Blueberry Marble Coffee Cake

Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter or non-stick baking spray.

Make the Swirl: 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.

Make the Cake: 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.

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.

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).