Blueberry Coffee Cake Recipe

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

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 350kcal

Preheat the oven to 350 F. Grease and flour a 9-inch round baking pan.
To make the streusel, stir sugars and cinnamon together.
⅓ cup granulated sugar, ⅓ cup light brown sugar, 1 teaspoon ground cinnamon
Add melted butter, and then stir in the flour. Mix well and set aside.
½ cup butter, 1 ¼ cups all-purpose flour
To make the cake, beat butter and sugar together on high speed for 4-5 minutes, or until light.
6 tablespoons butter, ¾ cup granulated sugar
Reduce the speed to low and add the eggs 1 at a time.
2 large eggs
Mix in vanilla and Greek yogurt.
1 teaspoon pure vanilla extract, ⅔ cup plain non-fat Greek yogurt
Add flour, baking powder, baking soda, and salt, and stir until just combined.
1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Fold in the blueberries.
1 cup fresh 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.
Powdered sugar

Greek yogurt: Sour cream could be used in place of the Greek yogurt. I don't recommend using fat-free sour cream.
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.
Nutrition values are estimates.