Blueberry Yogurt Cake

Blueberry Yogurt Cake Recipe
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.

Yield:

Makes 6 generous servings
Total time: 55 Minutes

Recipe from

Sunset

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

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

Preparation

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.

Angela Baker, Vancouver, WA,

Sunset

July 2006
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