Blueberry Yogurt Cake

7 Reviews
ADD YOUR REVIEW
Victor Protasio
Total Time
55 Mins
Yield
Makes 6 generous servings
By Angela Baker, Vancouver, WA
July 2006
RECIPE BY Sunset

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

Nutritional Information

  • Calories 591
  • Caloriesfromfat 53%
  • Protein 9.1g
  • Fat 35g
  • Satfat 14g
  • Carbohydrate 65g
  • Fiber 2.2g
  • Sodium 478mg
  • Cholesterol 125mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

AnjaLu's Review

Wickerpuds
April 28, 2012
made this for the second time and it keeps being very sludgy inside - although toothpick came out clean after 43 minutes :/ - but it still tastes great!

MEGSRECIPES2010's Review

MEGSRECIPES2010
April 22, 2012
N/A

Wickerpuds's Review

Kimmy5719
April 22, 2012
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.

kmeddington's Review

makw79
August 21, 2011
Really moist and delicious- especially when it's still warm!

Kimmy5719's Review

AnjaLu
January 08, 2011
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!

makw79's Review

MegLee
July 19, 2010
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.

MegLee's Review

kmeddington
May 30, 2009
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.