Author Notes
Adapted from the original Buttercup Bakery Coffee Cake, this version is lighter, sweeter and a little healthier with the addition of greek yogurt and coconut oil. The perfect coffee cake for any brunch or breakfast spread. —The Suburban Soapbox
Ingredients
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1 1/2 cups
Plain Low-Fat Greek Yogurt
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1 1/2 teaspoons
baking soda
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3 cups
All-purpose flour
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1 1/2 teaspoons
baking powder
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1/4 teaspoon
kosher salt
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6 tablespoons
unsalted butter, room temperature
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6 tablespoons
coconut oil
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2 cups
granulated sugar, divided
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3
large eggs, room temperature
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2 teaspoons
vanilla extract
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1 cup
sweetened shredded coconut
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1 1/2 cups
blueberries
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1/2 cup
finely chopped hazelnuts
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1 1/2 teaspoons
ground cinnamon
Directions
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Preheat oven to 350 degrees.
Coat a 9x13 inch baking dish with cooking spray and set aside.
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In a small bowl, combine the yogurt and baking soda. Set aside.
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In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
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In the bowl of an electric mixer, cream the butter, coconut oil and 1 1/2 cup 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.
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Pour the batter into the baking dish. Whisk together the nuts, remaining 1/2 cup 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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