Blueberry Yogurt Coffee Cake

• 1 stick Unsalted Butter, Softened
• 1 Tablespoon Olive Oil
• 1/2 cups Granulated Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1-1/4 cup Gluten-free All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Blueberry Greek Yogurt
• 1 cup Frozen Blueberries
• 1/2 cups Brown Sugar
• 1 cup Walnuts, Chopped
• 1 teaspoon Ground Cinnamon

1. Preheat the oven to 350 F. Prepare an 8" x 8" square baking pan by lightly oiling it or lining it with parchment paper.
2. In a mixing bowl, cream together the butter, oil and sugar. Add the eggs and vanilla extract and mix to combine.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients into the wet ingredients and mix just until incorporated.
4. Mix in the blueberry yogurt and then the blueberries.
5. In a small bowl, mix together the brown sugar, walnuts and cinnamon.
6. Pour half of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar/nut mixture on top of the batter. Pour the remaining batter on top and use a rubber spatula to smooth it out evenly. Sprinkle on the remaining brown sugar/walnuts.
7. Bake for 30 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. (Note: original recipe specifies 45 minutes of bake time but mine came out of the oven 30 minutes on the dot).
8. Recipe adapted from Shutterbean.

butter, olive oil, sugar, eggs, vanilla, flour, baking powder, ubc, ubc, greek yogurt, frozen blueberries, brown sugar, walnuts, ground cinnamon

Taken from tastykitchen.com/recipes/breads/blueberry-yogurt-coffee-cake/ (may not work)