Blueberry Walnut Coffee Cake

We were visiting my son and his family this past weekend to say goodbye before we head back to Umbria and they took us along with them to pick blueberries. Even though I knew I wouldn’t have a lot of time for baking this week as I prepare for our trip, I somehow ended up coming home with 6 pounds of luscious fresh blueberries. I have been making blueberry smoothies, eating fresh blueberries with yogurt and cottage cheese, and did manage to squeeze in a little time to bake this moist and delicious coffee cake. I used a mixture of oat and all-purpose flour to add some extra nutritional value to my cake, as well as fat free Greek yogurt to help keep the cake moist. I did manage to miss a step in making the cake that I usually always take when adding berries to a batter, and that is to toss the berries with a little flour to help prevent the berries from sinking to the bottom. As you can see in my images, my blueberries did in fact sink, although that did not affect the flavor at all. If you have any difficulty finding oat flour, you can make your own by placing rolled oats in the blender and processing them until they are finely ground.

Buon Appetito!
Deborah Mele 2012

Blueberry Walnut Coffee Cake

A moist and nutty breakfast cake made with fresh blueberries.

Ingredients:

Batter:

  • 1 Cup Oat Flour
  • 1 Cup All-purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Cup (8 Ounces or 2 Sticks) Butter, At Room Temperature
  • 1 1/2 Cups Sugar
  • 2 Large Eggs
  • 1 Cup Fat Free Greek Yogurt
  • 1/2 Tablespoon Grated Lemon Rind
  • 1/2 Teaspoon Lemon Extract
  • 1/2 Teaspoon Vanilla Extract

Blueberry Filling:

  • 1 1/2 Cups Fresh Blueberries
  • 1/2 Cup Toasted Chopped Walnuts
  • 2 Tablespoons Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 Teaspoon Grated Lemon Zest

Topping:

  • 1/2 Cup Toasted Chopped Walnuts
  • 1/4 Cup Sugar
  • 1 Teaspoon Ground Cinnamon

Directions:

  1. Preheat the oven to 350 degree F and lightly grease a 9 inch spring-form pan.
  2. In a bowl, mix together the blueberries, walnuts, sugar, flour, and lemon zest and set aside.
  3. To make the topping, in another bowl, mix together the walnuts, sugar, and cinnamon and set aside.
  4. Sift together the flours, sugar, baking, powder, and baking soda in a large bowl.
  5. In a separate bowl, beat the butter with the sugar until light and fluffy.
  6. Add the eggs one at a time, beating well between each.
  7. Add the yogurt, lemon rind, vanilla and lemon extracts and mix well.
  8. Add the flour mixture to the butter mixture and mix just until combined.
  9. Spoon half the batter into the prepared pan, then spoon the blueberry mixture on top.
  10. Spoon the remaining batter over the blueberries and spread to smooth.
  11. Scatter the topping mix over the batter and bake the cake until a tester comes out clean, about 50 to 55 minutes.
  12. Cool, then remove the sides of the pan and serve.