Blueberry Yogurt Coffee Cake (gluten free)
Gluten-Free Blueberry Yogurt Coffee Cake has a unique, tangy flavor and the perfect amount of sweetness!
Servings: 9 Servings
Calories: 331kcal
Ingredients
- 1/2 cup unsalted butter softened, 1 stick
- 1 tablespoon olive oil
- 1/2 cup coconut sugar or brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups Gluten Free All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Blueberry Greek Yogurt
- 1 cup blueberries*
For the Streusel Topping:
- 1/2 cup coconut sugar or brown sugar
- 1 cup walnuts chopped
- 1 Tbsp ground cinnamon
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 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).
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.
Nutrition
Serving: 1Slice | Calories: 331kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Fiber: 2g | Sugar: 27g