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!
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.
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
- 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
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.
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.