Blueberry Yogurt Cake

Blueberry Yogurt CakeRecipe
Sheri Giblin
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.


Makes 6 generous servings
Total time: 55 Minutes

Recipe from


Recipe Time

Total: 55 Minutes

Nutritional 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


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


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.

Note: Nutritional analysis is per serving.