Blueberry Yogurt Cake

blueberry yogurt coffee cake

There are a few things I can guarantee in life. I can guarantee that my fingernail polish won’t last for more than a day. I can guarantee that it will rain the day after I wash my car.  I can guarantee that I will always pick the worst lane to be in at the grocery store. I can guarantee that my brother will always open my fridge the second he walks into my house, and I can pretty much guarantee that this cake won’t last long in anyone’s presence.

blueberry yogurt coffee cake

See this cake? It’s a very moist cake filled with fragrant blueberries. A cinnamon spiced walnut layer is slugged right in the middle and a crunchy layer rests on top! I cut out a hunk to take this picture, and when I went to focus my lens on the pan, I suddenly noticed that almost half the cake was missing. Cooper and Casey were standing there… guilty. But really, who can blame them? The house smelled so good and they had to wait 45 painful minutes for it to finish!! If you make this cake, you’ll clearly see why I had none left only a few hours after it came out of the oven. Also…save yourself a few corner pieces. They will blow your mind.

And we’re off!

Sift your dry ingredients together.

sifting with coop

Measure out the blueberries. I used frozen blueberries for this recipe!

frozen bluebs

Cream the butter and sugar and then add the vanilla and egg in. MIX.

hello egg & vanila

Mix the dry ingredients in and then add your yogurt. Keep stirring until combined.

hello yogurt

Fold in the blueberries.

mixed

Time to make the topping! Chop the walnuts.

chop nuts

Add them to a bowl with brown sugar, cinnamon & nutmeg.

making a topping

Lay down a layer of the batter in a lubed pan.

layer 1

Sprinkle half of the crumb topping on top.

layer 1 of the crumb

Take the 2 tablespoons of butter and mix it in with the remaining crumb mixture.

butter!

Add the other layer of batter on top.

layer 2

Dot the top with the buttered crumbs and bake!

crumb topping

This is what you’ll have. Amazing, isn’t it???

does this tempt you?

I am utterly shocked that I was able to put a slice on a plate.

oooooooh yeah

Because if I had my way, I’d eat the whole cake directly out of the pan. That’s restraint.

Blueberry Yogurt Cake

Makes 6 hearty servings

(recipe from Sunset Magazine)

  • 1/2 cup plus 2 tablespoons butter (at room temp)
  • 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 (I used frozen)
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1  cup chopped walnuts

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.

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.

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.

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.

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49 Comments

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  • March 29, 2011

    Love the color! I made something similar ages ago (with olive oil and sour cream, I believe). Man does that look good. Save me a slice, will ya? xx

    • March 29, 2011

      oooh I like that! and you!

  • March 29, 2011

    Yes please! I would eat blueberries and yogurt separately and have a lovely time; add cake to the mix and you have a party in my mouth. And I love parties!

    xoxo
    bianca

  • March 29, 2011

    YUM!! I’ll have to make sure Im not the only one home when this is made… restraint indeed.

    • March 29, 2011

      call some friends over! Or maybe not….

  • March 29, 2011

    This looks awesome! Would you say this is more of a dessert cake or breakfast cake?

    • March 29, 2011

      more breakfast cake than dessert!

  • March 29, 2011

    Oh, My, Yes! This sounds fantastic! Thanks for sharing…will be making this one.

  • March 29, 2011

    omg i think i have all those ingredients in my kitchen right now…

  • rachel
    March 29, 2011

    Tracy, does the butter need to be soft before you start? Looks great!

    • March 29, 2011

      yes. Always at room temp. I’ll fix the recipe. :)

  • March 29, 2011

    i’m with you on wanting to eat the whole thing right out of the pan. that would be me, for sure.

  • March 29, 2011

    droooooool, yum yum yum. this looks SO GOOD, sassy pants!!

  • March 29, 2011

    Oh hi Tracy, that looks amazing. It’s been too long since I’ve even been near a blueberry. Gimme :)

  • March 30, 2011

    Yum! I love how the cake turns blue from the berries. I’d like this riiiiiight now.

  • March 30, 2011

    Cute post! I need a cup of coffee and a slice of that cake right about now!

  • March 30, 2011

    Yowza! I love when a recipe has layers of goodness.

  • Leetha
    March 30, 2011

    I love all things blueberry so I cannot wait to try this one out! Thanks! :o)

  • March 30, 2011

    i needed something to bring to brunch this weekend, this sounds perfect.
    thanks for sharing:)

  • March 30, 2011

    I could never resist a yogurt cake, let alone one with blueberries in it. This looks so moist and delicious. And with the crunch from walnuts? Yum!

  • March 30, 2011

    Man oh man! This looks gooood. I love how blueberries turn everything purple!

  • March 30, 2011

    i love any cake with crumbly stuff on top. i’m sure i have a bag of blueberries buried in my freezer…i need to make this!!

  • Marci
    March 31, 2011

    Made this last nite as I had all the ingredients kicking around and the hubby loves blueberries. This was amazing. The whole house smelled like cinnamon and we are in love with this moist, nutty, cinnamon-y, fruity cake. I’m going to now have a small slab with my morning coffee. Thanks Tracy!!

  • March 31, 2011

    Tracy,
    This looks delicious! If you like this one- you should check out the Blueberry Cardamom coffee cake (I think for space-saving reasons I called it a Blueberry Spice Cake) on the Five Spoons site. It’s been a hit since day one and the cardamom packs a subtle punch that rachets up the blueberries to the land of the divine! The recipe calls for sour cream but that can be swapped out for yogurt successfully without sacrificing the flavor.

    Enjoy!

  • Ivana
    April 2, 2011

    Making this today with my mum! Yum yum!

  • Hatti
    April 2, 2011

    I just made this for my mum and she loved it! As did my dad and brother who couldn’t resist stealing a large slice. One recipe I will be keeping and using again and again! Loved it, thank you! x

  • klp
    April 8, 2011

    I made this last night with quartered fresh blackberries to rave reviews from co-workers! Thanks!

  • April 11, 2011

    Thanks so much for the yummy recipe! We love your site. We recreated this to be dairy, egg and nut free over at our site — not exactly your Blueberry Yogurt Cake, but still very tasty! http://www.willskitchen.com/archives/839

  • Jenna
    April 25, 2011

    Would it be wrong of me to make this for breakfast? I mean it does have yogurt and blueberries in it.

  • Serena
    May 16, 2011

    It looks really fantastic!
    I have to write down the recipe and try it .. I love blueberries:)

    • May 16, 2011

      You can print it! Just press the print this recipe link ;)

  • Yellow08
    July 24, 2011

    I made this today!! Ummm good!

    • Yellow08
      July 24, 2011

      Meant Mmmmm good-LOL (iPad typo)

  • July 28, 2011

    tonight i drank a bottle of champagne and made this cake with fresh strawberries. best two decisions i made this week.

    • July 29, 2011

      We’d be such good friends in real life!

  • Jachel
    September 1, 2011

    I’ve made this cake twice since finding it on your site. Amazing. So easy to make and extremely tasty.

  • December 30, 2012

    Really gorgeous and a keeper recipe, I can plainly see! Might do this later with some pie cherries I have :~O

  • Stacy
    August 10, 2013

    I just finished making this cake and it is amazing! I had to use a gluten free flour and it still turned out scrumptious. I didn’t have any nuts on hand so I increased the butter a little and added oats to the brown sugar crumble… It turned out great. Thank you for this easy and delicious recipe!

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