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.
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.
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.
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.
Very good, very moist, but a little too sweet for my personal taste. Also a little too oily (greasy) from the large amount of butter used. If you like it really sweet and buttery you'll LOVE this one! I will make again with less of the brown sugar mix and try substituting apple sauce for part of the butter.
I never get the chance to comment about a recipe I've tried and liked, so I'm very excited to share that this recipe is fantastically good! I did not used walnuts, and thawed my blueberries before using them. I also used the splenda 50/50 sugar mixture and sprayed my pan with baking oil in a can, all to save on calories. Cooking time only amounted to 42 minutes, any longer and it may have burned...It was so delicious! Very good for breakfast as a coffee cake!
I didn't have yogurt so I used sour cream. I also omitted the nutmeg and walnuts due to personal taste and used fresh blueberries from the farmers' market. The result was moist, buttery, and delicious! Will definitely make this again.
I'm not sure if this was intended to be a breakfast coffee cake recipe, but I omitted some of the sugar and butter for the top and the inner layer, and added a few extra walnuts and my fiancee and I loved it!
It was so delicious, especially when paired with a dark roasted coffee.
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