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Blueberry Grand Marnier Coffee Cake
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | Makes one 8- by 8-inch cake |
| Active time: | 15 minutes |
| Total time: | 50 minutes |
| Special equipment: | 8- by 8-inch square baking pan |
| This recipe appears in: | Sunday Brunch: Blueberry Grand Marnier Coffee Cake |
Ingredients
- 3 tablespoons room temperature butter
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup brown sugar plus 1 tablespoon brown sugar, divided
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1/4 cup Grand Marnier
- 2 eggs, beaten
- 1 cup Greek yogurt
- 1 cup blueberries
- 2/3 cups chopped walnuts, divided
- 1/4 teaspoons ground cinnamon
Procedures
-
1
Adjust and oven rack to the center position and preheat oven to 375°F. Using 1 tablespoon of butter, grease an 8-by 8-inch baking pan.
-
2
In a large bowl whisk together flour, baking soda, and salt. In a separate bowl cream 1/2 cup brown sugar, vegetable oil, remaining 2 tablespoons butter, and vanilla with a wooden spoon until light and fluffy, about 4 minutes. When well mixed add Grand Marnier, eggs, and Greek yogurt and mix until well combined.
-
3
Add flour mixture to sugar mixture in two additions making sure everything is fully incorporated in between. Divide dough in half.
-
4
Press half of the dough into the bottom of the greased baking pan. Spread blueberries over dough, then mix 1/3 cup of chopped walnuts with ground cinnamon and spread over the blueberries and cover with remaining dough. Mix remaining nuts with remaining tablespoon brown sugar and spread over the top.
-
5
Place in the oven and bake until a toothpick inserted in the center comes out with just crumbs attached, about 25 minutes. Let cool 5 to 10 minutes and serve with butter.
