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Delicious gluten-free coffee cake with blueberry Greek yogurt and fresh blueberries for a unique treat!
Preheat the oven to 350 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 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. Add the dry ingredients into 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 or until a toothpick inserted into the middle of the cake comes out clean. (Note: original recipe specifies 45 minutes of bake time but mine came out of the oven 30 minutes on the dot).
Recipe adapted from Shutterbean.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!