Blueberry Coffee Cake
This Blueberry Coffee cake is soft, moist, and loaded with juicy berries. The Greek yogurt keeps the crumb tender, and the buttery cinnamon topping gives it that bakery-style finish. It’s simple enough for brunch and pretty enough to serve for company.
Ingredients
For the Cake
- 10 Tbsp unsalted butter, softened (that’s 1 1/4 sticks), plus more to grease the pan
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt, or sour cream**
- 1 1/2 cups blueberries, about 12 oz***
For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 5 Tbsp cold butter, cubed
Instructions
- Prep - Preheat your oven to 350°F. Butter a 9-inch springform pan and set it aside.
- Cream butter and sugar - In the bowl of a stand mixer with the whisk attachment, beat the softened butter and granulated sugar, starting on medium speed until combined, then on high speed for about 3 minutes, or until light and creamy.
- Add eggs and vanilla - Beat in the eggs and vanilla. Beat on high speed another minute or until the batter looks creamy and fluffy.
- Whisk dry ingredients - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add dry ingredients and yogurt - Add the flour mixture to the butter mixture in 2 additions, alternating with the Greek yogurt. Mix just until combined after each addition. Do not overmix.
- Fold in blueberries - Gently fold in the blueberries with a spatula so they stay mostly intact. Spread the batter evenly.
- Make crumb topping - In a small bowl, combine the flour, packed brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and work it in with your fingertips until the mixture looks crumbly with small buttery clumps. Sprinkle the crumb topping evenly over the batter.
- Bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake rest in the springform pan for 15 minutes, then transfer to a cake plate and serve warm or at room temperature.
Notes
*Greek Yogurt - I used plain non-fat Greek yogurt, but full-fat Greek Yogurt or even sour cream will work well in this recipe.
*Picking blueberries - I like working with small to medium-sized blueberries because they stay suspended in the batter a little more evenly. If your blueberries are very large or extra juicy, you can toss them with a little flour before folding them in.
Storage - Once the cake is at room temperature, wrap it in plastic wrap to keep the cake from drying out.
- On the counter - then store it at room temperature up to 2 days. When ready to serve, serve at room temperature or warm up a slice in the microwave for 15 seconds to soften it up again.
- To refrigerate - If you want to refrigerate, store in an airtight container for up to 7 days, but be aware that the fridge may dry out the cake.
- To Freeze: Wrap the cooled cake in plastic wrap and then foil over the top to prevent freezer burn, and then freeze for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours (be sure to serve quickly). You can also freeze individual slices in this same way.
Nutrition Facts
Blueberry Coffee Cake
Amount per Serving
Calories
353
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
66
mg
22
%
Sodium
202
mg
9
%
Potassium
140
mg
4
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
25
g
28
%
Protein
6
g
12
%
Vitamin A
494
IU
10
%
Vitamin C
3
mg
4
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
