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Blueberry Yogurt Cake

Victor Protasio

Total time 55 mins
Yield Makes 6 generous servings
This easy blueberry coffee cake gets some of its tenderness from the addition of yogurt and has crunch from the walnuts.  It's a great choice when you need something sweet for breakfast or brunch.

Ingredients

  • 1/2 cup plus 2 tablespoons butter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain low-fat yogurt
  • 1 cup blueberries
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts

Nutrition Information

  • calories 591
  • caloriesfromfat 53 %
  • protein 9.1 g
  • fat 35 g
  • satfat 14 g
  • carbohydrate 65 g
  • fiber 2.2 g
  • sodium 478 mg
  • cholesterol 125 mg

How to Make It

  1. Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.

  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.

  3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.

  4. Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.

  5. Note: Nutritional analysis is per serving.