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Blueberry Yogurt Coffee Cake
Nb persons: 9
Yield:
Preparation time: 15 minutes
Total time: 1 hour
Source:
| 1/2 cup | butter |
| 1/2 cup | granulated sugar |
| 2 large | eggs |
| 1 tsp | vanilla |
| 1 1/4 cup | all purpose flour |
| 1 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/4 tsp | salt |
| 1/2 cup | plain low-fat yogurt |
| 1 cup | blueberries |
| 1/2 cup | light brown sugar |
| 1 tsp | cinnamon |
| 1/2 tsp | nutmeg |
| 1 cup | chopped walnuts |
| 2 Tbs | butter |
Preheat oven to 350. In a lg. bowl, cream butter with 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 batter into a buttered 8" square pan. Sprinkle with half the topping mixture & top with the remaining batter. Cimbine the remaining topping with 2 T. butter and sprinkle over the top. Cook about 45 min.
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