Blueberry Walnut Coffee Cake

Photo by Susan M.
Adapted from bunnyswarmoven.net

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from bunnyswarmoven.net

Ingredients

  • Nut Filling:

  • 1

    cup chopped walnuts

  • 1/3

    cup packed brown sugar

  • 1

    teaspoon cinnamon

  • Topping:

  • 1/4

    cup butter

  • 1/3

    cup flour

  • Cake batter ingredients:

  • 2

    cups blueberries, fresh or frozen, if frozen do not thaw.

  • 2

    teaspoons lemon juice

  • 1 3/4

    cups all purpose flour

  • 3/4

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1/2

    cup butter, softened

  • 1

    cup granulated sugar

  • 1

    teaspoon vanilla

  • 2

    eggs

  • 1

    cup vanilla yogurt

Directions

For the Nut Filling: In a small bowl combine the walnuts,brown sugar and cinnamon. Set aside. For the Topping: In a medium bowl, cut 1/4 cup of butter with the 1/3 cup of flour until crumbly. Stir in 3/4 cup of the nut filling. Set nut mixer and topping aside. Cake batter directions: In the bowl of an electric stand mixer beat 1/2 cup butter on medium speed 30 seconds. Add granulated sugar, vanilla and lemon juice. Beat until incorporated. Add eggs, one at a time on low speed until just incorporated. In a medium bowl combine the flour, baking soda, baking powder and salt. Whisk to combine. Alternately add the flour mixture and the vanilla yogurt to the egg mixture . Beating on low speed until just incorporated with each addition. Spread 2/3 of the cake batter in a greased 9 inch spring form pan. Sprinkle with the reserved nut mixture. Spread the blueberries over the reserved nut mixture leaving a one inch border with no blueberries. Gently spread remaining cake batter over blueberries. Using a wet metal icing spatula or knife makes this easier. Sprinkle with reserved topping. Bake at 350 degrees for 55 – 60 minutes or until a tooth pick inserted in center comes out clean. Remove the pan from the oven, place on a wire rack to cool. Cool for 10 minutes, run knife around the edges of the pan to release the cake, remove side of spring form pan. Cool 30 minutes. Serve.

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