Blueberry Coffee Cake
Lightly sweet, perfectly moist, and bursting with blueberries, this coffee cake is a family favorite for good reason. With simple ingredient swaps and a cinnamon crumble topping, it’s a feel-good treat that works for breakfast, snacks, and everything in between.
Ingredients
Blueberry Coffee Cake
- ⅓ cup avocado oil, grapeseed or canola oil
- ½ cup plain Greek yogurt
- ¼ cup unsweetened applesauce
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 ¾ cups (220g) all-purpose flour or whole wheat pastry flour plus 1 tablespoon to prepare the berries
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries (not thawed) divided
- 1 teaspoon ground cinnamon
Cinnamon Streusel Topping
- ⅔ cup (80g) all-purpose flour or whole wheat pastry flour
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 large pinch of salt
- ¼ cup unsalted butter cold
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with nonstick cooking spray or grease it with butter.
- In a large mixing bowl, whisk together the oil, yogurt, applesauce, eggs, vanilla, granulated sugar, and light brown sugar until smooth and combined.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until just combined, stopping while a few streaks of flour remain.
- Add 1 cup of the blueberries to a small bowl. Toss with 1 tablespoon of flour and 1 teaspoon of cinnamon until evenly coated.
- Gently fold the floured blueberries into the batter until just combined.
- To make the streusel, add the flour, brown sugar, cinnamon, and a pinch of salt to a small bowl and whisk to combine. Cut in the cold butter with a fork until the mixture resembles large pebbles. Set aside.
- Pour half of the batter into the prepared pan and sprinkle with half of the streusel. Repeat with the remaining batter and streusel.
- Bake for 6–8 minutes, or until the surface just begins to set. Working quickly, remove the pan from the oven and sprinkle the remaining 1 cup of blueberries and the remaining streusel evenly over the top.
- Return the pan to the oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, tent it loosely with aluminum foil.
- Cool on a wire rack for 20–30 minutes, until just warm, or allow to cool completely before serving. Enjoy!
Notes
Recipe Pro-Tips
- Measure the flour correctly. Spoon and level flour or weigh it for accuracy to avoid a dense cake.
- Mix until just combined. Overmixing leads to a tough crumb, so stop once the flour is mostly incorporated.
- Do not skip flouring the blueberries. This helps absorb excess moisture and keeps the berries evenly distributed.
- Do not thaw frozen berries. Use them straight from the freezer to prevent excess liquid.
- Check for doneness in the center. With the thick batter, berries, and streusel, this cake may take up to 55 minutes to bake. A toothpick should come out clean or with a few moist crumbs.
- Storing — Leftovers keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing — Once cooled to room temperature, freeze the coffee cake in a freezer-safe container for up to 3 months. Thaw at room temperature for about 2 hours or overnight in the refrigerator.
Nutrition
Calories: 295kcalCarbohydrates: 46gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 38mgSodium: 259mgPotassium: 132mgFiber: 3gSugar: 25gVitamin A: 175IUVitamin C: 2mgCalcium: 64mgIron: 1mg
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