Blueberry Coffee Cake Recipe

Blueberry Coffee Cake Recipe is a sweet vanilla blueberry cake topped with a generous layer of crumb topping. Great for breakfast or for dessert!

It’s hard not to love fresh berries in the summer.

They’re delicious by the handful or baked into all sorts of treats – like Blueberry Coffee Cake.

This blueberry coffee cake is a sweet blueberry vanilla cake topped with a generous layer of crumb topping. I sprinkle on a little powdered sugar, but you could drizzle a simple glaze over the top if you prefer.

One note – the blueberries sink to the bottom of this coffee cake and form a nice sweet layer along the bottom, which I like. If you want the keep the berries from sinking, toss them with a tablespoon or so of flour before you fold the blueberries into the batter.

Blueberry Coffee Cake Recipe

Easy Blueberry Coffee Cake recipe makes a great breakfast or dessert!

Author: i heart eating

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Course: Breakfast, Dessert

Cuisine: American

Servings: 12 servings

5 from 1 vote

Print Recipe

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 1/4 cups all-purpose flour

Cake

• 6 tablespoons butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup plain non-fat Greek yogurt
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• Powdered sugar optional

Instructions

1. Preheat the oven to 350 F. Grease and flour a 9-inch round baking pan.
2. To make the streusel, stir sugars and cinnamon together.
3. Add melted butter, and then stir in the flour. Mix well and set aside.
4. To make the cake, beat butter and sugar together on high speed for 4-5 minutes, or until light.
5. Reduce the speed to low and add the eggs 1 at a time.
6. Mix in vanilla and Greek yogurt.
7. Add flour, baking powder, baking soda, and salt, and stir until just combined.
8. Fold in the blueberries.
9. Pour batter into the prepared pan.
10. Crumble the topping evenly over the batter.
11. Set baking pan on a baking sheet, and bake for 40-50 minutes, or until a wooden toothpick comes out clean.
12. Cool completely, and dust with powdered sugar just before serving, if desired.

Recipe Notes

1. The blueberries sink to the bottom of this coffee cake and form a nice sweet layer along the bottom. If you want the keep the berries from sinking, toss them with a tablespoon or so of flour before you fold the blueberries into the batter.
2. Nutrition facts are estimates.

Nutrition facts per serving (1g)

Calories: 350kcal

Fat: 14g

Saturated fat: 8g

Cholesterol: 62mg

Sodium: 202mg

Potassium: 96mg

Carbohydrates: 51g

Fiber: 1g

Sugar: 25g

Protein: 4g

Vitamin A: 9.2%

Vitamin C: 1.4%

Calcium: 3.4%

Iron: 9.8%

More blueberry recipes!