Blueberry Walnut Coffee Cake

By Susan52

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

Details

Servings 8
Preparation time 30mins
Adapted from bunnyswarmoven.net

Preparation

Step 1

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.