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Blueberry Lovers Walnut Coffee Cake

Blueberry Walnut Lovers Coffee Cake


Nut Filling

  • 1 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 teaspoon cinnamon


  • 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


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.