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Sunday Brunch

Blueberry Grand Marnier Coffee Cake

Blueberry Grand Marnier Coffee Cake

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Blueberry Grand Marnier Coffee Cake

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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. 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. 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. 3

    Add flour mixture to sugar mixture in two additions making sure everything is fully incorporated in between. Divide dough in half.

  4. 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. 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.

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