Blueberry Coffee Cake Recipe
User Reviews
5
Blueberry Coffee Cake Recipe
Description
The Blueberry Coffee Cake Recipe features a batter enriched with butter, sugar, eggs, vanilla, and Greek yogurt to maintain a moist, tender crumb. Fresh blueberries are folded into the batter, which then bakes with a crumbly topping made from a mixture of sugars, cinnamon, melted butter, and flour. The topping adds texture and a sweet cinnamon flavor contrast. Baking at 350°F in a greased pan yields a golden crust, and the blueberries settle to create a noticeable fruity layer at the bottom. The cake is cooled and optionally dusted with powdered sugar before serving.
The result is a moist, soft cake with a slightly crunchy cinnamon topping, and the blueberries add bursts of moisture and sweetness. It offers pleasant contrasts in texture from the crumbly streusel to the tender interior, making it enjoyable as a morning treat or dessert.
Before serving, the cake can be dusted lightly with powdered sugar for a touch of extra sweetness and appearance. Cutting the cake once cool ensures clean slices. This recipe particularly benefits from using non-fat Greek yogurt, though sour cream can be substituted with slightly altered moisture.
Ingredients
Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar not packed
- 1 teaspoon ground cinnamon
- 1/2 cup butter melted
- 1 ¼ cups all-purpose flour
Cake
- 6 tablespoons butter at room temperature
- 3/4 cup granulated sugar
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 2/3 cup Greek yogurt plain, non-fat
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries fresh
- powdered sugar optional
Instructions
- Preheat the oven to 350 F. Grease and flour a 9-inch round baking pan.
- To make the streusel, stir sugars and cinnamon together.
- Add melted butter, and then stir in the flour. Mix well and set aside.
- To make the cake, beat butter and sugar together on high speed for 4-5 minutes, or until light.
- Reduce the speed to low and add the eggs 1 at a time.
- Mix in vanilla and Greek yogurt.
- Add flour, baking powder, baking soda, and salt, and stir until just combined.
- Fold in the blueberries.
- Pour batter into the prepared pan.
- Crumble the topping evenly over the batter.
- Set baking pan on a baking sheet, and bake for 40-50 minutes, or until a wooden toothpick comes out clean.
- Cool completely, and dust with powdered sugar just before serving, if desired.
Notes
- Sour cream can replace Greek yogurt, but avoid fat-free versions to maintain moisture.
- Toss blueberries with a tablespoon of flour before folding to prevent them from sinking during baking.
- Store leftovers covered at room temperature for up to two days or refrigerate to extend freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 350kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 62mg | 21% |
| Sodium | 202mg | 8% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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