I promise we eat other things besides breakfast… and yet here I am sharing my super easy blueberry breakfast cake. The thing is…I love weekends. Especially Saturday mornings. We aren’t rushed to go anywhere and I have the time to make something as delicious as this blueberry cake that my whole family will enjoy.
You all know how much I love coffee shop coffee, and once in a while, I get a little treat. I also love cranberry orange scones… but now I like my recipe better too. Plus it’s super easy to make, so there’s that! Watch the video below to see how this incredible cake is made.
One day, at my local coffee shop, I tried their reduced fat blueberry cake and all of us in the car were hooked. It’s moist, cakey, has some blueberries and overall it tastes delicious!
The only problem is that when I got home, I looked up the nutritional information for a “reduced fat” slice at it has 10g of fat. I immediately felt guilty…so off to the kitchen I went to create my version of their deliciousness. My version has 2.5g per serving.
How did I “reduce the fat” content of this recipe? I used Greek yogurt for half of the butter of my traditional coffee cake recipe. The Greek yogurt adds moisture and cuts out a lot of the fat. In fact, after I plugged in my ingredients to a recipe calculator, each of my servings had 5.5g of fat. I’d say that was a success!
I didn’t sacrifice any of the flavor, moisture or cakey-ness either. In fact, I would dare say that I like my version better. It’s also cheaper, it freezes very well and everyone loved it.
The tear on his face is because I kept telling him to wait so I could photograph the actual cake! This boy loves food.
But then again… I’ve been testing a lot of recipes this summer, both for MOMables and for my cookbook. It’s been a crazy summer with me working endless hours and every weekend, kids going to and from camp and grandparent houses… all good things… I just think we are all ready for a little routine.
Thankfully, the kids started school this week. We are slowly falling into our little routines, school activities and making mealtime family time. Which is good for you… since I’ll be posting a lot more mealtime things and not just the treats we enjoy over the weekend.
Go ahead. Bake, grab a slice, enjoy. Then… come back and let everyone else know how much you loved it.Print
Blueberry Coffee Cake
You are going to love the simplicity of this recipe. Dry ingredients, check! Wet ingredients, check! Mix and bake!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 16 1x
- 4 1/3 cups all-purpose flour, divided
- 1 3/4 cups sugar, divided
- 5 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- 3/4 cup Greek yogurt
- 1/2 cup butter, softened
- 1 lemon, zested
- 2 eggs
- 2 teaspoons vanilla
- 3 cups blueberries
- 5 tablespoons butter, chilled
- Preheat oven to 350°F and place baking rack in the middle of the oven. Grease a 9×13-inch baking pan.
- In the bowl of your stand mixer or a large bowl, combine 4 cups all-purpose flour, 1 1/4 cups sugar, baking powder, and salt. Give it a quick mix.
- To the dry mix add milk, Greek yogurt, 1/2 cup of softened butter, lemon zest, eggs, and vanilla. Mix on low speed until combined and there are no visible clumps. The batter will be thick.
- Gently fold in blueberries with a spatula.
- Pour mixture into greased baking pan.
- In a small bowl, mix together the remaining 1/3 cup of flour and 1/2 cup of sugar.
- Cube cold butter and place inside the flour mixture. Create a fine crumble as you mix it with a fork or with your hands. Distribute crumble mixture over the batter.
- Bake for 50-65 minutes or until a toothpick inserted comes out clean. Remove from oven and allow cake to cool down to room temperature prior to serving.
You can make this with whole wheat flour but you must use whole wheat pastry flour. Otherwise, you will have a dense cake.
To prevent the blueberries from sinking to the bottom, give them a quick toss in 2 Tablespoons of flour. Coating them with flour will prevent them from sinking to the bottom.
Quick tip: Measure all your dry and wet ingredients and place them in separate bowls. Refrigerate your wet ingredients (minus the butter, you should leave that out on the counter) and in the morning, all you have to do is quickly mix the batter, pour, sprinkle your topping and bake!
- Serving Size: 1 square
- Calories: 239
- Sugar: 26.8g
- Sodium: 250.2mg
- Fat: 10.2g
- Saturated Fat: 6.1g
- Carbohydrates: 35.5g
- Fiber: 0.9g
- Protein: 3.3g
- Cholesterol: 48.7mg