Blueberry Walnut Coffeecake with Walnuts and Basil
A sweet and light cake, crunchy with walnuts and little extra spice from the basil.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: Baked Goods
Keyword: basil, blueberry, walnuts
Servings: 12servings
Calories: 287kcal
Author: Trish Cowper | www.infinebalance.com
Ingredients
½cupbutter
½cupsugar
2eggs
1teaspoonvanilla
1cupdairy full fat plain yogurt
2cupsall-purpose whole wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
⅓cuppacked brown sugar
1teaspoonground cinnamon
1cupfinely chopped walnuts
1cupfresh blueberries
1teaspoonchopped fresh basil
Instructions
Preheat oven to 350 and line a 13X9 in baking pan with parchment paper or spray/coat in cooking oil.
In a stand mixer, cream together butter and white sugar until smooth and fluffy. Add eggs, and beat until well incorporated. Add vanilla and yogurt and mix well. Remove from the stand mixer and set aside.
In a medium bowl combine flour, baking powder, baking soda, and salt. Add to the egg and yogurt mixture and fold together until just combined.
Spread about half of this mixture on the bottom of the baking pan and sprinkle evenly with the finely chopped basil and then, with the blueberries.
In a small bowl combine brown sugar, cinnamon and walnuts. Sprinkle half of this mixture on top of the blueberries. Layer the remaining batter on top of the blueberries and walnuts using a large spoon to drop spoonfuls randomly over the top. Spread the spoonfuls a bit with the back of the spoon. Don't worry if the surface is not completely covered with the batter.Sprinkle remaining brown sugar and walnut on top of the whole thing.
Bake at 350 for 30-35 minutes. Top will be golden brown when ready and springy in the center.
Notes
Nutritional information based on 12 servings.If you don't have fresh basil, lemon or orange zest is a nice substitute.