Dessertsnatashaskitchen5.0
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.
👥 12 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 20 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Prep - Preheat your oven to 350°F. Butter a 9-inch springform pan and set it aside.
unsalted butter (softened (that’s 1 1/4 sticks), plus more to grease the pan)10 Tbspcold butter (cubed)5 Tbsp
2
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.
unsalted butter (softened (that’s 1 1/4 sticks), plus more to grease the pan)10 Tbspcold butter (cubed)5 Tbsp
3
Add eggs and vanilla - Beat in the eggs and vanilla. Beat on high speed another minute or until the batter looks creamy and fluffy.
large eggs (room temperature)2
4
Whisk dry ingredients - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
baking powder1 tsp
5
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.
unsalted butter (softened (that’s 1 1/4 sticks), plus more to grease the pan)10 Tbspcold butter (cubed)5 Tbsp
6
Fold in blueberries - Gently fold in the blueberries with a spatula so they stay mostly intact. Spread the batter evenly.
7
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.
Pinch of saltunsalted butter (softened (that’s 1 1/4 sticks), plus more to grease the pan)10 Tbspcold butter (cubed)5 Tbsp
8
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.
Nutrition Facts
calories
353 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
25 g
sodium Content
202 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
66 mg
carbohydrate Content
49 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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