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Blueberry Grand Marnier Coffee Cake Recipe

Sydney Oland
Published: Last Updated:
Blueberry Grand Marnier Coffee Cake Recipe

[Photograph: Sydney Oland]

Let's face it—brunch is a meal designed to further the consumption of alcohol. And even if a simple coffee cake and a pot of coffee is all you have to offer, then by all means flavor it with a few drops of booze.

This coffee cake uses Greek yogurt to make a thick dough, which makes the perfect base for the sweet, orange tinged Grand Marnier. And if you happen to have any extra Grand Marnier in the kitchen, put a splash or two in your coffee with a drip of cream—you'll thank me.

  • Yield:Makes one 8- by 8-inch cake
  • Active time: 15 minutes
  • Total time:50 minutes

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

Directions

  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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Sydney Oland Product Developer/Food Writer

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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