Bake or Break

Blueberry Coffee Cake

This simple, no-frills Blueberry Coffee Cake is a lovely sweet treat for most any time of day!

slice of Blueberry Coffee Cake on a blue-rimmed white plate

During berry season, I’m likely to have several kinds of berries in my kitchen at any given time. Recently, I had some blueberries in my refrigerator just begging to be turned into something sweet and delicious. When I remembered a recipe for Blueberry Coffee Cake I’d bookmarked a while back, I couldn’t wait to get baking!

This is a simple cake, both in preparation and in flavor. It mixes quickly and easily, and it focuses heavily on sweet blueberries with some nuts for crunch and a little cinnamon for a bit of a flavor twist. And I have to say that it’s absolutely wonderful.

overhead view of Blueberry Coffee Cake on a round marble tray

The addition of yogurt to the batter makes the cake delightfully soft and moist. It’s a bit less dense than a lot of coffee cakes, making this cake is a nice departure from the norm. I opted to use vanilla yogurt for a bit of flavor, but plain yogurt will work, too. There’s no vanilla extract in the recipe, but you can add 1/2 teaspoon or so if you still want a little vanilla flavor.

When you’re mixing the batter, you may be reminded of making muffins. The method of mixing is quite similar to the muffin method. In fact, eating this cake is a lot like eating a soft, fluffy muffin. That makes it a great choice for a special breakfast or brunch treat.

overhead view of a slice of Blueberry Coffee Cake

I like to use fresh blueberries for this cake, but it’s worth noting that the original recipe specified using frozen berries. That’s great news for those times you are craving a blueberry treat but don’t have any fresh ones available. Just remember that frozen berries have some extra moisture, which can sometimes cause the color to bleed or the finished product to be a bit soggy. I recommend rinsing and drying frozen berries just as you would fresh ones to lessen those effects.

I am so enamored with this cake! It’s a prime example of how fantastic a simple cake can be. No frills, no fuss, just deliciousness. If you love the sound of that, too, then I think this cake will become one of your new go-to recipes for a morning treat, an afternoon snack, or a lightly sweet dessert.

Find more cake recipes in the Recipe Index.

More Anytime Blueberry Treats

Blueberry Coffee Cake

Yield 8 to 10 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

This quick and easy Blueberry Coffee Cake is ALL about the blueberries. Such a lovely cake for breakfast, an afternoon snack, or a lightly sweet dessert!

slice of Blueberry Coffee Cake


  • 2 cups (240g) + 1 tablespoon (7g) all-purpose flour, divided
  • 1/2 cup (100g) granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup (118ml) milk
  • 1/2 cup (122g) vanilla yogurt
  • 3 tablespoons vegetable oil
  • 1 & 1/2 cups (255g - not quite 1 pint) blueberries
  • 1/4 cup (43g) coarsely chopped hazelnuts
  • 2 tablespoons turbinado or other coarse sugar*
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 400°F. Grease a 9-inch springform pan.**
  2. Whisk the 2 cups of flour with the sugar, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the egg, milk, yogurt, and oil. Gradually add the flour mixture, mixing just until combined.
  4. Set aside 1/4 cup of blueberries. Toss the remaining blueberries with 1 tablespoon of flour, and gently fold them into the batter.
  5. Transfer the batter to the prepared pan, and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
  6. Combine the hazelnuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
  7. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for about 15 minutes before removing the sides of the pan.


*Turbinado sugar is a coarse sugar that's less processed than brown sugar. It has a brown color, which works well aesthetically on top of this cake. You can alternately use sanding sugar or another coarse sugar.

**Using a springform pan makes it easier to remove the cake from the pan without damaging the topping. You can use a cake pan, but you'll need to flip the cake out of the pan and then again to get it right side up, which may affect the topping.

Recipe slightly adapted from Southern Living.

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Blueberry Coffee Cake

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    15 Comments on “Blueberry Coffee Cake”

  1. I don’t care for yogurt so never have it around but almost always have sour cream. Can I use that instead?

    • Hi, Mel. I can’t say for sure because I’ve not tried that substitution with this recipe. Sour cream is usually a good substitute for yogurt, so I’d guess it would work. If you try it, please let us know how it works.

  2. I can think that a tad of almond flavor in this would also be good!!

  3. Could I use frozen blueberries instead of fresh?

  4. I don’t see where the 3 tablespoons of veg oil are used.

  5. Could you please tell me where the coffee is in the recipe or am I being stupid lol ?

    • Hi, Julie. There’s no coffee in the recipe. “Coffee cake” refers to cakes like this that are often enjoyed with coffee. A bit of a silly term, really. You could also call it a crumb cake if you like.

  6. I made this coffee cake. The texture to me is almost like a biscuit. I didn’t think it was sweet enough (just sprinkled some sanding sugar for the topping & added some cinnamon to the batter), But upon further reflection, I think it is a good coffee cake to eat when you want a treat for breakfast that isn’t too sweet. Next time I might add some lemon zest or more cinnamon for added flavor.

  7. Could I just double check there is no butter in this cake, doesn’t seem to have much veg oil in it. Don’t want to waste my lockdown ingredients. The ‘biscuit’ comment did she mean like a scone?  I’m in the UK and our biscuits are crunchy. Hope you don’t mind me checking.

    • Hi, Jan. The recipe is correct. Keep in mind that a coffee cake has a denser texture than a standard cake. I’m assuming the other commenter meant something akin to our biscuits or scones. I don’t find that this cake is that dense. Most times when baked goods seem more dense or dry than they should be, it’s from too much flour. Just be sure to measure by weight or the spoon and sweep method, and it should be fine.

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