Blueberry Coffee Cake
Updated March 26, 2019
Blueberry Coffee Cake-this moist coffee cake is loaded with plump blueberries and topped off with a sweet streusel topping. It is great for breakfast or dessert!
The Best Coffee Cake
I am so happy blueberries are back in season and finally a reasonable price. Our grocery bill was suffering because of Caleb’s blueberry addiction. He eats blueberries by the handfuls. I am glad I can buy a big container that doesn’t hurt our bank account. And since blueberries have been on sale lately, I have even buying extra blueberries to bake with. I don’t dare steal from Caleb’s stash, I buy my own. He is pretty protective of his blueberries:)
I used my beautiful blueberries to make a Blueberry Coffee Cake. I love coffee cake and this one is extra special because of the plump blueberries inside. It the perfect coffee cake for summertime!
How to Make Blueberry Coffee Cake
I really don’t know why coffee cake is called coffee cake because there is no coffee involved. I am guessing maybe because people like to eat coffee cake with their coffee? Anyone know the history behind this delicious cake? I don’t know how coffee cake got it’s name, but that didn’t stop me from baking a Blueberry Coffee Cake.
This cake is not complicated. You probably have all of the ingredients in your kitchen right now…as long as you have blueberries. If you don’t, hurry to the store, they are probably on sale! If they aren’t and you don’t want to splurge, frozen blueberries will work too!
The cake is moist, tender and dotted with plump juicy blueberries. The cinnamon streusel topping is really the icing on the cake. Who needs icing when you have a crunchy streusel topping? I am such a sucker for streusel.
Blueberry Surprise
I made this cake on a Sunday morning and we enjoyed it for breakfast. Caleb was thrilled we were having cake for breakfast and he was even more excited when he discovered there were blueberries inside. It was a good morning!
Take advantage of blueberry season and make this delightful Blueberry Coffee Cake. It is great for breakfast, dessert…or anytime of the day! I might have snuck a second piece as an afternoon snack:) And if you are looking for something special to make for your 4th of July breakfast, I highly recommend this Blueberry Coffee Cake! It is the perfect way to celebrate the holiday!
Blueberry Coffee Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- Zest of 1 large lemon
- 1/2 cup unsalted butter at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek Yogurt
- 1 cup blueberries fresh or frozen
Streusel Filling and Topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 stick cold unsalted butter
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant. Using an stand mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract and Greek yogurt. Mix until well combined.
- Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries.
- To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
- Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
- Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.
- Note-you can replace the Greek yogurt with sour cream, if desired. Fresh or frozen blueberries work well in this recipe.
Have you tried this recipe?
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Looks great! I make a similar cherry cake, but I like the idea of the blueberry 🙂
a lovely cake for breakfast!
You hit the nail on the head with why they are called coffee cake. Food historians trace them to 17th century North/Central Europe after the arrival of coffee. They started as small sweet cakes, then sweet/fruit breads, then gradually evolved into the cakes we make today. But yes…they are Coffee cakes because they were made to go with coffee.
Just put this in the oven! I hope it turns out OK… Where I am now, I don’t have a hand or electric mixer, and I started the recipe before realizing there was no brown sugar, so I used turbinado for the streusel topping instead!
Our resident baker at work made this cake for us. I gave her the recipe and some of the ingredients. She used frozen blueberries. We felt the cake was not as moist as we expected, but everyone enjoyed it never-the-less!
She used a round 9″ glass pie plate (???) instead of the recommended pan.
Hi there, I have two questions:
1) When you say 1/2 a stick for the streusel, does that equate to 1/4 cup?
2) Does it matter what the fat percentage is in the yogurt? For example, can I use non-fat?
Thanks 🙂
Where is the coffee in the coffee cake recipe?
Would I need to alter the amount is I substitute sour cream for Greek yogurt?
This cake is moist, but not nearly as sweet as I would expect a coffee cake to be. I also had to bake it for nearly an hour and I used the recommended pan and my oven was the correct temperature.
Baked this Coffee Cake this morning and it was so good! I did have to keep returning it to the oven to make sure it was baked through…it took almost an hour. I used the correct size pan, and my oven is fine. It was worth the wait though!
Cook time over an hour.
oops- Do not attempt this in an 8in circular pan. Mine is currently overflowing all over my oven. Hopefully the goods that remain will make it through. I wish I’d gone with my gut and used the 9X11 pan that I have.
I made this today and I just tried a cooled off piece and it is so delicious! I had to bake mine for about an hour to get it done all the way through but I used an 8×8 pan and added more blueberries so I’m sure that affected the cook time.
Can you make muffins with this recipe?
I haven’t tried it, but I am sure muffins would work!
Could I underbake the night before and heat up in the am?
Yes!
Can I use blueberry flavored greek yogurt? Can I also use a sprinform pan? If so, what size do you suggest?
I am sure blueberry yogurt word work well and a springform pan should be fine too! Enjoy!
I baked this and it was amazing. The batter is very thick! May use a little bigger pan next time. Baked it about an hour. I cut the sugar to 3/4 cup. It was perfect!! Not too sweet ❤️
My Hubby just said it is a keeper.
If you coat the blueberries in flour before adding them to the batter, they’ll be less likely to all sink to the bottom like that.
Sounded really good. I put it together and about the time it should have been done I opened the oven and the center had sunk. I re-read the recipe and noticed the topping said 1/2 stick of butter. The rest of the recipe was in cups so I, reading it quickly, read it as half a cup. Maybe change to 1/4 cup?
Absolutely amazing recipe! I coated the blueberries in a little flour and they were evenly distributed. I used an 8×8 Pyrex pan and it took one hour in the oven and was very high. Very moist and flavorful! May bake in a 9×11 next time. A real keeper!!
Perfect!