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.
- 1/2 cup unsalted butter, softened, 1 stick
- 1 tablespoon olive oil
- 1/2 cup coconut sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1-1/4 cups Gluten Free All Purpose Flour
- 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
- 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 coconut 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 specifies 45 minutes of bake time but mine came out of the oven 30 minutes on the dot).
* 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.
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g