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.
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!
Read MoreVery 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.
Read MoreReally moist and delicious- especially when it's still warm!
Read MoreI 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!
Read MoreI 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.
Read MoreI'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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