Blueberry Coconut Yogurt Coffee Cake.

Blueberry Coconut Yogurt Coffee Cake.


-1 1/2 cups plain fat free greek yogurt (I use Chobani 0%)

-1 1/2 teaspoons baking soda

-3 cups all purpose flour (I use King Arthur Flour)

-1 1/2 teaspoons baking powder

-1/4 teaspoon kosher salt

-6 tablespoons unsalted butter, at room temperature

-6 tablespoons coconut oil

-1 1/2 cups granulated sugar

-3 large eggs, at room temperature

-2 teaspoons vanilla extract

-1 cup sweetened shredded coconut

-1 1/2 cups blueberries

-1/2 cup finely chopped hazelnuts

-1/2 cup granulated sugar

-1 1/2 teaspoons ground cinnamon


Preheat oven to 350 degrees.

Coat a 9×13 inch baking dish with cooking spray and set aside.

In a small bowl, combine the yogurt and baking soda. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, cream the butter, coconut oil and sugar until fluffy. Add the eggs one at a time until thoroughly combined. Add the dry ingredients to the batter alternatively with the yogurt mixture until well combined. Stir in the vanilla and coconut. Turn off the mixer and fold in the blueberries with a rubber spatula.

Pour the batter into the baking dish. Whisk together the nuts, sugar and cinnamon and sprinkle over the top of the cake. Bake for 40 -45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 20 minutes before serving.

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