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Blueberry Coffee Cake

Whether you’re enjoying a leisurely weekend brunch or looking for a quick and easy dessert, this Blueberry Coffee Cake is the perfect recipe. Made with just a few simple ingredients, this cake is moist, flavorful, and oh-so-satisfying!

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

Blueberry Coffee Cake

This Blueberry Coffee Cake 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.

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 a nice departure from the norm. I usually 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 blueberry muffins. 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.

I am so enamored with this Blueberry Coffee Cake recipe! 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.

overhead view of Blueberry Coffee Cake on a marble cake plate

What You’ll Need

No specialty ingredients here! Besides the basics, you’ll need blueberries, nuts, and yogurt to make this easy Blueberry Coffee Cake.

  • All-purpose flour – As always, measure by weight or spoon and sweep.
  • Granulated sugar
  • Baking powder
  • Salt
  • Egg – Set out the egg before baking to allow it to come to room temperature.
  • Milk – Set out the milk along with the egg. Use whole milk for best results.
  • Yogurt – You guessed it – the yogurt also needs to be room temperature. I’ve listed vanilla yogurt in the recipe, but you can use plain if you like. I usually use regular vanilla yogurt, but Greek yogurt should work, too.
  • Vegetable oil or canola oil
  • Blueberries – I prefer baking with fresh blueberries when possible, but see the tips section below if using frozen berries.
  • Chopped hazelnuts – Feel free to substitute another nut if you like.
  • Coarse sugar – Turbinado sugar or another coarse sugar is fine.
  • Ground cinnamon
overhead view of a slice of Blueberry Coffee Cake on a blue-rimmed white plate with the remaining cake alongside

How to Make Blueberry Coffee Cake

With this recipe’s short prep time, you’ll have this cake ready for the oven in short order. You’ll need a couple of mixing bowls and a big mixing spoon. No electric mixer required!

Prepare for baking. Heat the oven to 400°F. Grease a 9-inch springform pan. I recommend a cooking spray with flour, like Baker’s Joy or Pam Baking.

Combine the dry ingredients. Whisk together 2 cups of flour, sugar, baking powder, and salt in a medium bowl.

Combine the wet ingredients. Whisk together the egg, milk, yogurt, and oil in a large bowl.

Add the dry ingredients to the wet ingredients. Gradually add the flour mixture to the wet ingredients. Don’t over-mix; stir just until combined or a few streaks of flour remain.

Add the blueberries. Set aside about 1/4 cup of blueberries for the topping. Toss the remaining berries with the remaining tablespoon of flour. Gently fold the berries into the batter.

Spread the batter in the pan. Transfer the batter to the prepared pan, and spread it evenly. Sprinkle the reserved blueberries on top of the batter.

Make the topping. Combine the hazelnuts, turbinado sugar, and cinnamon in a small bowl. Sprinkle over the top of the cake batter.

Bake. Place the pan in the oven, and bake 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Cool. Place the pan on a wire rack and allow the cake to cool about 15 minutes before removing the sides of the pan.

overhead view of partially sliced Blueberry Coffee Cake on a marble cake plate

Tips for Success

You’ll love how easy it is to make this Blueberry Coffee Cake, but here are a few tips to help make yours the best it can be!

  • Don’t over-mix. Mix the batter just until it’s combined. Too much mixing can lead to tough, flat cake.
  • Use a light-colored, metal pan. Dark pans over-bake the edges while leaving the center under-baked. Non-metal pans conduct heat differently and will give varying results.
  • Don’t have a springform pan? A springform pan makes it easier to remove the cake from the pan without damaging the topping. If you don’t have a springform pan, you can use a 9-inch round or 8-inch square baking pan. It will just be more difficult to remove and keep the topping looking its best. You can opt to line the pan with parchment paper so that you can lift the cake out of the pan for serving.
  • Fresh vs frozen blueberries. If you can’t use fresh blueberries, then frozen will work. Don’t thaw them before using. 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.

How to Store

After the cake has cooled completely, cover it tightly and store at room temperature. It should keep up to 3 days. While you can store it in the refrigerator, it is likely to become dry.

Can This Cake Be Frozen?

Yes, you can freeze this Blueberry Coffee Cake. Once the cake has cooled completely, wrap any remaining slices in two layers of plastic wrap. Wrap again in aluminum foil or place in a freezer-safe container or zip-top bag. Properly stored, the cake should keep in the freezer up to 3 months. Thaw the cake for an hour or two at room temperature.

a slice of Blueberry Coffee Cake on a white plate
Find more cake recipes in the Recipe Index.

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 on a blue-rimmed white plate

Ingredients

  • 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

Instructions

  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.

Notes

*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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    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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