Description
A moist, buttery blueberry coffee cake featuring a tender crumb and a signature cinnamon topping. This recipe uses Greek yogurt for exceptional moisture and a creamed butter technique to support a heavy fruit load. Perfect for a cozy weekend brunch or a special treat, this family-friendly dessert stays delicious for days. The combination of sweet, juicy blueberries and a crunchy, buttery crumb makes this a reliable and comforting staple for any kitchen.
Ingredients
10 Tbsp unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
1.5 cups fresh or frozen blueberries
1 cup Greek yogurt
Cinnamon crumb topping ingredients (sugar, flour, butter, cinnamon)
Instructions
Preheat your oven to 350°F and grease a 9-inch springform pan.
In a stand mixer, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt.
Toss the blueberries in a small amount of flour to prevent sinking, then gently fold them into the batter.
Spread the batter evenly into the prepared pan.
Top with the cinnamon crumb mixture.
Bake for 60 minutes or until a skewer inserted into the center comes out clean.
Cool in the pan before releasing the sides.
Notes
Toss blueberries in a tablespoon of flour before folding them into the batter to ensure they don’t migrate to the bottom of the cake. Use fresh blueberries if possible, but frozen works well—do not thaw them first. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg