Adapted from the original Buttercup Bakery Coffee Cake, this recipe is lighter, sweeter and a little nutty. The perfect coffee cake for any brunch or breakfast spread.
When I started blogging over two years ago, I had no idea the number of food bloggers that were out there. To be honest, I never really looked at a food blog. Don’t think I thought I had the food blog world corner when I started….I figured there were probably a dozen or so people posting their recipes on the web. What I didn’t realize was the network of bloggers out there already that had honed this skill of making their recipes look absolutely mouth-watering. Very much like the cookbooks and magazines I had been leafing through all those years prior. And the wonderful people behind those blogs…people that I would later become friends with.
What you may not know about food bloggers is…..we are passionate. We live, sleep, breathe and, of course, eat food. It is our life, it is our bread and butter. It is what brings us together. There are tribes of food bloggers that stick together promoting each other’s good eats like luxury products. And to us….the perfect recipe for bouillabaisse is the equivalent to a Chanel bag for some. A smear of butter on a warm baguette would be the ultimate treat if we were able to all meet in person. But sometimes, airline prices and miles of highway can get in the way. And so, we find other ways to “get together” to share our love of food without dipping deeply into our life savings.
I was fortunate to be a part of the Food Blogger Cookbook exchange this year. The idea behind the exchange was for each blogger to send a new or next to new cookbook to another blogger and in exchange they would receive the same. I received a The Buttercup Bake Shop Cookbook from Hannah at Blue Kale Road. Hannah, thank you so much for selecting a book that is so perfect for me! I loved all the baked goods and pudding recipes and can’t wait to share some with all my readers. The Buttercup Bake Shop is located in New York City. Those of you that know me are already aware of my love for New York and it’s jackpot of ridiculous food. I go there to eat. It was fitting that she sent me this book.
The book is a older but still includes many classics like pound cake and banana pudding. I will be adapting a lot of the recipes soon, the pages are already dog-eared and ready for me to spill flour all over them.
I really enjoyed participating in the Food Blogger Cookbook Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of http://www.anediblemosaic.com and want to thank them both for coordinating the program.
If you have a moment, be sure to check out the other participants in the swap!
The Family’s Food
I’ve always wanted to share a coffee cake recipe with you all and The Buttercup Bake Shop Cookbook had the perfect recipe. I did make some modifications to lighten it up. I also added blueberries and coconut (and hazelnuts) because blueberries are divine in coffee cake and coconut is just awesome. I promise I won’t add coconut to everything because I feel like we’re heading that way. This Blueberry Coconut Yogurt Coffee Cake would be perfect for a brunch spread with this French Onion Quiche or my Monte Cristo Breakfast Casserole.
This coffee cake is easy to prepare and perfect for breakfast on the go. It could also be the star of any brunch spread…..be a hero….make this cake!
Blueberry Coconut Yogurt Coffee Cake
- 1 1/2 cups plain fat free greek yogurt (I use Chobani 0%)
- 1 1/2 teaspoons baking soda
- 3 cups all purpose flour (I use King Arthur Flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 6 tablespoons coconut oil
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 1/2 cups blueberries
- 1/2 cup finely chopped hazelnuts
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 350 degrees.
- Coat a 9x13 inch baking dish with cooking spray and set aside.
- In a small bowl, combine the yogurt and baking soda. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, coconut oil and 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.
- Pour the batter into the baking dish. Whisk together the nuts, 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.