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Sheri Giblin Photo by: Sheri Giblin

Blueberry Yogurt Cake

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.

Sunset JULY 2006

  • Yield: Makes 6 generous servings
  • Total:55 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 591
  • Calories from fat: 53%
  • Protein: 9.1g
  • Fat: 35g
  • Saturated fat: 14g
  • Carbohydrate: 65g
  • Fiber: 2.2g
  • Sodium: 478mg
  • Cholesterol: 125mg
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Blueberry Yogurt Cake recipe

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