Lips like shuuugaaaaaaa Shuga kisseeeeeeeees. Lips like shuuuugaaaaaaaaa. . .
What’s not to love about coffee cake? What’s not to love about Blueberry Yogurt Coffee Cake? It’s a fancy fresh coffee cake all tricked out with blueberry yogurt and AND aaaaaaand fresh blueberries!
The brown sugary walnuty layer in the middle with the brown sugary walnuty layer on top. Sugar. Kisses. The pop of the fresh blueberries. The sweet, sweet, light denseness (oxy moron much?). And don’t look so shocked, but it’s gluten free.
Chobani was kind enough to send me a veeeeery large quantity of Greek yogurt all tucked up in ice-packed space shuttle wrapping. Thanks so much for the yogurt, Chobani. And thanks for the handy ice packs which can be used to ease any inflammation I may endure in the future!
So far, I have made smoothies using the peach and plain yogurt, this cake using the blueberry yogurt and have been enjoying scoop after scoop of the various flavors as a snack with fruit and granola. Dear Chobani, can I join your Christmas list?
My gut is happy. It’s colonized with good bioticals. And Cup of Joe Cake.
Never in the history of man were the words, “I’m just not that in to coffee cake” spoken. And if they were, they were muffed out by boos and baaaaahs and tomatoes were thrown. That’s a waste of perfectly good tomatoes.
In other news, my house is out of coffee beans, but I’m more than happy to run some water through yesterday’s coffee grinds so we can sit and sip and chew and talk about coffee cake world politics.
S S S S A A A A F F F F E E E E T T T T Y Y Y Y Safety. Dance. Coffee Cake.
Recipe adapted from Shutterbean‘s Blueberry Yogurt Cake.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon olive oil
- 1/2 cup granulated sugar (or coconut sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups Gluten Free All Purpose Flour (I use Bob's Red Mill)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Blueberry Greek Yogurt (I use Chobani)
- 1 cup blueberries*
- 1/2 cup brown sugar
- 1 cup walnuts, chopped
- 1 teaspoon brown sugar
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8" x 8" square baking pan by lightly oiling it or lining it with parchment paper.
- In a mixing bowl, cream together the butter, oil and sugar.
- Add the eggs and vanilla extract and mix to combine.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- Combine the dry ingredients with the wet ingredients and mix just until incorporated.
- Mix in the blueberry yogurt and then the blueberries.
- In a small bowl, mix together the brown sugar, walnuts and cinnamon.
- Pour half of the cake batter into the prepared baking pan.
- Sprinkle half of the brown sugar/nut mixture on top of the batter.
- Pour the remaining batter on top and use a rubber spatula to smooth it out evenly.
- Sprinkle on the remaining brown sugar/walnuts.
- Bake for 30 to 40 minutes until the cake tests clean (Note: original recipe specifys 45 minutes of bake time but mine came out of the oven 30 minutes on the dot).
Notes
* For the blueberries, I froze fresh blueberries and used them in the batter frozen. If you want to follow the wise words of Ina Garten, toss the blueberries with some flour before incorporating them into the batter. This will prevent the blueberries from sinking to the bottom of the pan while baking. I did not sprinkle with flour, ergo my blueberries sank, but that was fine with me.
Blueberries and coffee in a cake, how sweet it that? And it looks so moist and crumbly!
Gourmantine recently posted..Citrus love
“ice-packed space shuttle wrapping” haaaa! Too funny. But seriously, this coffee cake looks super amazing!
Kelly @ Hidden Fruits and Veggies recently posted..Broccoli and Cheese-Stuffed Rolls
You make some dang delicious cup of joe cake! i’d love to sit around the table and share this, chattin away about food and life
Abby recently posted..Fresh Blackberry Mojito Muffins
Using yogurt in baking is such a fabulous idea! I love to see what creative recipes people come up with. Thanks for sharing
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Yummm you’re right – no one could be so crazy as to dislike coffee cake. I am dying for summer berries, so this has me drooling!
You had me at brown sugary walnuty layer. SO MUCH YUM.
Stephanie @ Girl Versus Dough recently posted..gruyere-rosemary beer bread
What a beautiful cake! I love adding yogurt to baked goods– it makes them so yummy and moist! I added some Greek yogurt to pancakes over the weekend and I loved the texture it added. So jealous of all your Chobani
I’m heading over for breakfast right now! I need a slice of that coffee cake to brighten up my day!
I love blueberry coffee cakes! This looks perfect for breakfast!
Laura (Tutti Dolci) recently posted..salted caramel-pecan bark
I love that it is made with gluten free flour, Greek yogurt and coffee and blueberries…so basically I love everything about it
I happen to have Bob’s all purpose flour so I would love to make that cake. I’m wondering if the recipe would work with flax -water mix instead of eggs…
Anna @ ApronHearts recently posted..vegetable salad {Polish style}
Gluten free wha-WHAT? Looks fabulous and so moi… you know *the m word*! LOVE!
Laurie {SimplyScratch} recently posted..Chipotle Chicken Fajita Rice Bowl
Dude, I’ve gotten Chobani-mail with the crazy space packaging! Totally blew my mind.
In other news, YAY COFFEE CAKE! This looks so good.
In other other news, be careful what you say – you may end up with too many pounds of Starbucks beans making their way to your front door if you tell me you’re out of coffee (I don’t drink the stuff and need to do SOMETHING with those weekly mark outs)
Stephie @ EYHO recently posted..Fruit and Berry Cobbler
I need more coffee cake in my life – and I think this is just the one I need. gorgeous.
This looks so beautiful and so tasty!!! I want it right now… Oh this post made me soo hungry but it’s bedtime already… Hmmm
Baltic Maid recently posted..Spanish Sweet-Mustard-Crusted Lamb – Spanisches Lamm mit Süβer Senfkruste
Excuse my ignorance about this but can the cake be made with regular (not gluten-free) flour? Or perhaps Whole Wheat flour?