This easy blueberry coffee cake is soft, fluffy, and packed with blueberries, with a crunchy cinnamon-sugar topping and a simple mixer-free batter. It’s the kind of unfussy cake that feels right at home with coffee, brunch, or an afternoon snack.
There’s something especially nice about a simple cake like this one. No layers, no frosting, no complicated steps — just a soft, tender blueberry coffee cake that comes together quickly and disappears just as fast.
This recipe lands somewhere between a classic coffee cake and a really good blueberry muffin. The yogurt keeps the crumb soft and fluffy, while plenty of blueberries and a crunchy cinnamon-sugar topping give it just enough contrast and texture. It’s lightly sweet, easy to make, and exactly the kind of recipe I come back to when I want something comforting but uncomplicated.
I especially love this for breakfast or brunch, but it’s just as good in the afternoon with coffee or kept on the counter for sneaking slices throughout the day. If you’re looking for a blueberry coffee cake that’s simple, reliable, and full of blueberry flavor, this one is hard to beat.
Why You’ll Love This Blueberry Coffee Cake Recipe
- Soft, fluffy texture. Thanks to yogurt in the batter, this coffee cake has a tender, muffin-like crumb that stays soft for days.
- Blueberries in every bite. With plenty of blueberries folded into the batter and scattered over the top, this cake is full of fresh blueberry flavor.
- Easy, mixer-free recipe. You only need a couple of bowls and a whisk to make this simple coffee cake batter.
- Crunchy topping without the fuss. A quick sprinkle of coarse sugar, nuts, and cinnamon adds just enough crunch and contrast without making a separate streusel.
- Perfect for breakfast, brunch, or snacking. It’s lightly sweet and easy to serve, making it just as fitting for a weekend brunch as an afternoon coffee break.
Key Ingredients
- Blueberries – Fresh blueberries give this cake plenty of juicy berry flavor throughout. I like to reserve a handful for the top so you get those pretty bursts of blueberries on the finished cake, too. Frozen berries can work, too, if that’s what you have.
- Yogurt – Vanilla yogurt adds moisture and helps create the soft, fluffy texture that makes this cake feel a bit like a blueberry muffin in cake form. Plain yogurt works well, too.
- Coarse sugar – A sprinkle of turbinado or another coarse sugar gives the top of the cake a subtle crunch and a little sparkle.
- Hazelnuts – Chopped hazelnuts add texture and a slightly buttery, nutty flavor to the topping. Pecans or walnuts are easy substitutes if you prefer.
- Cinnamon – Just a small amount adds warmth and rounds out the sweetness without overpowering the blueberries.
How to Make Blueberry Coffee Cake
Prepare the pan and oven.
Heat the oven to 400°F and grease a 9-inch springform pan well. A baking spray with flour works especially well here and helps the cake release cleanly.
Mix the dry ingredients.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl so everything is evenly combined before mixing the batter.
Whisk together the wet ingredients.
In a larger bowl, whisk the egg, milk, yogurt, and oil until smooth. This batter comes together easily by hand, so there’s no need to pull out a mixer.
Combine the batter gently.
Stir the dry ingredients into the wet ingredients just until combined. A few streaks of flour are fine — over-mixing can make the cake tougher instead of soft and fluffy.
Fold in the blueberries.
Toss most of the blueberries with a little flour before folding them into the batter to help keep them from sinking. Reserve a small handful for the top of the cake.
Add the topping.
Spread the batter evenly in the pan, then sprinkle the reserved blueberries over the top. Finish with the hazelnuts, coarse sugar, and cinnamon mixture for a little crunch and extra flavor.
Bake until golden.
Bake for 28 to 32 minutes, or until the top is golden and a pick inserted into the center comes out clean. Let the cake cool briefly before removing the sides of the pan and serving.
Tips for Success
- Measure the flour carefully. Too much flour is the quickest way to end up with a dry or dense coffee cake. If you don’t weigh ingredients, use the spoon-and-sweep method. If you need to brush up on your measuring skills, see my tips for how to measure flour.
- Mix just until combined. Over-mixing can make the cake tough instead of soft and fluffy. Stir only until the dry ingredients disappear.
- Toss the blueberries with flour. This helps keep the berries more evenly distributed throughout the cake instead of sinking toward the bottom.
- Use frozen blueberries straight from the freezer. Don’t thaw them first, or they’ll add excess moisture and streak the batter. If you want more helpful info, see my tips for using fresh vs frozen fruits.
- A springform pan makes serving easier. It helps the cake release neatly and keeps the topping intact, but a standard 9-inch round pan will work if needed.
Variations and Serving Ideas
- Use plain yogurt instead of vanilla yogurt. If using plain yogurt, add about 1/2 teaspoon vanilla extract to the batter for a little extra flavor.
- Try a different nut. Pecans or walnuts work beautifully in place of the hazelnuts and give the topping a slightly different feel.
- Add lemon zest. A teaspoon or two of finely grated lemon zest adds a bright flavor that pairs especially well with the blueberries.
- Swap the berries. Raspberries, blackberries, or a mix of berries all work nicely here. Just keep the overall amount of fruit about the same.
- Serve it warm. This cake is especially good slightly warm, either on its own or with a little butter alongside coffee or tea.
- Dress it up for dessert. For more of a dessert feel, serve slices with whipped cream or a dusting of confectioners’ sugar.
How to Store
Room temperature: Once the cake has cooled completely, cover it tightly or store it in an airtight container at room temperature for up to 3 days.
Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and then again in foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
For the best texture: I prefer storing this cake at room temperature rather than in the refrigerator, which can dry it out more quickly.
A Simple Blueberry Coffee Cake You’ll Want to Make Again
This blueberry coffee cake is the kind of recipe that fits almost any occasion — an easy weekend brunch, a casual summer dessert, or just something good to have sitting on the counter for snacking throughout the day. It’s soft, full of blueberries, and the kind of cake that disappears quickly.
If you enjoy easy fruit-filled bakes like this, you might also like my blueberry breakfast cake, cranberry coffee cake, or blueberry cream cheese coffee cake. And if you’re looking for something a little more brunch-worthy, my raspberry white chocolate scones are always a favorite, too.
More Fruity Coffee Cake Recipes
Blueberry Coffee Cake
Ingredients
- 2 cups (240 g) all-purpose flour, plus another tablespoon for tossing with the berries
- ½ cup (100 g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- ½ cup (120 ml) milk
- ½ cup (122 g) vanilla yogurt
- 3 tablespoons vegetable oil, or other neutral oil
- 1 ½ cups (255 g) blueberries, not quite 1 pint
- ¼ cup (43 g) coarsely chopped hazelnuts
- 2 tablespoons turbinado or other coarse sugar
- ¼ teaspoon ground cinnamon
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Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch springform pan.
- Whisk the 2 cups of flour with the sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the egg, milk, yogurt, and oil. Gradually add the flour mixture, mixing just until combined.
- Set aside about 1/4 cup of blueberries. Toss the remaining blueberries with 1 tablespoon of flour, and gently fold them into the batter.
- Transfer the batter to the prepared pan, and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
- Combine the hazelnuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
- Bake 28 to 32 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.
Notes
- Using plain yogurt: Plain yogurt works well here, too. Add about 1/2 teaspoon vanilla extract if you’d like a little extra vanilla flavor.
- Frozen blueberries: Frozen blueberries can be used straight from the freezer. Don’t thaw them first, or they may add excess moisture and streak the batter.
- Pan options: A springform pan makes the cake easier to remove neatly, but a standard 9-inch round cake pan will work as well.
- Storage: Cover tightly and store at room temperature for up to 3 days.
- Freezing: Wrap the cooled cake tightly and freeze for up to 3 months. Thaw at room temperature before serving.
15 Comments on “Blueberry Coffee Cake with Yogurt”
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.
I can think that a tad of almond flavor in this would also be good!!
Sounds good! 🙂
Could I use frozen blueberries instead of fresh?
Hi, Nicole. My tips for using frozen berries are included toward the end of the post.
I don’t see where the 3 tablespoons of veg oil are used.
Thanks for pointing out my omission, Dawn! It’s mixed with the other wet ingredients. I’ve updated the recipe.
This looks delicious. But I’ve made similar recipes and none have this much baking powder. Why so much?
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.
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.
Hi, Julie. I definitely think of it more as a breakfast treat or an afternoon snack. You can definitely dress it up a bit if you want something a bit more complex in flavor.
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.