Light Blueberry Coffee Cake Recipe – Starbucks Copycat

You are going to love my version of this light blueberry coffee cake recipe! It's my copycat version of the Starbucks favorite.

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.

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

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!

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

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.

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

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!

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

 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.

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

The tear on his face is because I kept telling him to wait so I could photograph the actual cake! This boy loves food. 

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

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.

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

Go ahead. Bake, grab a slice, enjoy. Then… come back and let everyone else know how much you loved it.

Blueberry Coffee Cake

Blueberry Coffee Cake Light Recipe -Starbucks Copycat

You are going to love the simplicity of this recipe. Dry ingredients, check! Wet ingredients, check! Mix and bake!

  • Author: Laura Fuentes
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 16


  • 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


  1. Preheat oven to 350°F and place baking rack in the middle of the oven. Grease a 9×13-inch baking pan.
  2. 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.
  3. 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.
  4. Gently fold in blueberries with a spatula.
  5. Pour mixture into greased baking pan.
  6. In a small bowl, mix together the remaining 1/3 cup of flour and 1/2 cup of sugar.
  7. 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.
  8. 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
  • Calories: 238
  • Fat: 10
  • Carbohydrates: 34
  • Protein: 4


This blueberry coffee cake recipe made with yogurt is moist, crumbly, and easy to make! It also feeds a crowd, so it's a win win!

This blueberry coffee cake recipe made with yogurt is moist, crumbly, and easy to make! It also feeds a crowd, so it's a win win!

This blueberry coffee cake recipe made with yogurt is moist, crumbly, and easy to make! It also feeds a crowd, so it's a win win!

This blueberry coffee cake recipe made with yogurt is moist, crumbly, and easy to make! It also feeds a crowd, so it's a win win!

This blueberry coffee cake recipe made with yogurt is moist, crumbly, and easy to make! It also feeds a crowd, so it's a win win!

This blueberry coffee cake recipe made with yogurt is moist, crumbly, and easy to make! It also feeds a crowd, so it's a win win!

Leave a Reply 93 comments

Isra {TheFrugalette} - August 23, 2013 Reply

Aww look at his little tear! Ive been eating this cake for 7 years now! We all love it too, this is great timing to make a batch for a quick breakfast on the way to school.

    Laura Fuentes - August 23, 2013 Reply

    I am so glad you love this cake too!! gonna whip up another batch in the morning. it’s a winner!

      Crystal - May 19, 2015 Reply

      Is it possible to use buttermilk instead of the Greek yogurt? I only have that in my fridge right now. Thanks!

        Laura Fuentes - May 26, 2015 Reply

        Sure. Enjoy!

          Monica - June 2, 2017 Reply

          Do you have the measurements in grams pls? Many thanks

          Laura Fuentes - June 4, 2017 Reply

          I’m sorry, I do not for this recipe. They can be converted easily here.

Sal - August 24, 2013 Reply

I made this cake today as the recipe was easy and quick– yummy! This cake was absolutely so moist and delicious. My boys loved it and it was even better than Starbucks’. Highly recommend it for everyone to bake!

    Laura Fuentes - August 24, 2013 Reply

    Thank you so much Sal for letting everyone know!

Zelma @ - August 24, 2013 Reply

OMG!! Now I have to get up ridiculously early tomorrow to buy greek yogurt and blueberries, because I MUST make this!!! It’s all your fault….

    Laura Fuentes - August 24, 2013 Reply

    You are going to LOVE it.

Karen - August 24, 2013 Reply

Looks yummy! I see in a lot of your recipes whole wheat pastry flour. Where are good places to purchase it? I cant seem to find it in my regular grocery store.

    Laura Fuentes - August 25, 2013 Reply

    Karen, I buy whole wheat pastry flour either at my grocery or online (mostly). If you buy through Amazon, check out this one and this one.

Canadian Moms Cook - Amanda - August 24, 2013 Reply

Guess what I’m making tomorrow morning when I get up! I just bought a bunch of fresh, wild Ontario blueberries too!! MMMmmm… Thanks, Laura 🙂

Liz - August 25, 2013 Reply

Thank you for the nice recipe. Have a wonderful week.

sara - August 25, 2013 Reply

Yum! This is really good

Canadian Moms Cook ~Amanda - August 26, 2013 Reply

I have never had the Starbucks version of this cake, but I totally don’t need to – your version is simply delicious! It is moist and yummy! I made mine with frozen wild organic blueberries – yum!

    Laura Fuentes - August 26, 2013 Reply

    YUM Amanda!

Liz - August 28, 2013 Reply

I love this recipe. Thank you.

Michele F - September 3, 2013 Reply

I baked this today and it tastes great! I can’t wait for my kids to have some after school!! I am curious, however, about the picture above of lemon zest. It isn’t mentioned in the recipe but wondered if you included that in yours. Also, do you cover and store at room temp? I’ve never had the Starbucks version but this one is quite tasty. Thanks for a great recipe!

    Laura Fuentes - September 11, 2013 Reply

    Michelle, I always pair blueberries with lemon zest… but I didn’t add it to the recipe since the “original” at Starbucks doesn’t have it.

Ellie - September 7, 2013 Reply

What could I use in place of the Greek yogurt, my daughter cannot have any dairy due to allergy. Thanks for any suggestions you may have!

    Laura Fuentes - September 11, 2013 Reply

    Ellie, I have not made this dairy free. I’ve heard of others using white bean puree.

Laura Anson - September 22, 2013 Reply

I was in charge of “breakfasty food” for our Bible Fellowship class today. Measured it last night and assembled and baked this morning. It was a cinch – and it went over SO well.

    Laura Fuentes - September 23, 2013 Reply

    So glad that it was a success!

Gerry @ Foodness Gracious - November 4, 2013 Reply

I love this cake from SB as do I love the cinnamon swirl cake and the cran scones. Are you loving the new style pastries from La Boulange? (sp?)

    Laura Fuentes - November 4, 2013 Reply

    The cranberry scones are my favorite!!! here is my copycat recipe. I am going to have to check out the LeBoulangerie’s pastries!! hmmmm

Mildred Powell - November 14, 2013 Reply

will try this soon. precious children, and I can see a tear drop on the baby’s little cheek.

    Laura Fuentes - November 14, 2013 Reply

    Thank you Mildred! Yes, he was crying because I was telling him ‘no no” to playing with the cake so that I could take a picture! 🙂

Lydia Walstad - January 23, 2014 Reply

Instead of greek yogurt (we have a dairy allergy) do you think I could substitute coconut oil for it? Or do you have any other suggestions?

    Laura Fuentes - January 24, 2014 Reply

    Unfortunately you need the yogurt thickness with this recipe. Can you buy a coconut yogurt? Oil will deflate the cake.

Reema - January 30, 2014 Reply

I made a slightly different version of this cake and it was delicious. I use flax eggs to substitute and it worked great!

    Laura Fuentes - January 30, 2014 Reply

    Thank you for letting me know that the flax eggs worked Reema!

Kristy Willette - March 21, 2014 Reply

Looks amazing, Any chance you have the Nutrition facts/info for this recipe?


    Laura Fuentes - March 22, 2014 Reply

    Kristy, last time I calculated it it was around 2.5g of fat per serving. You can go to a recipe calculator and check it out.

lindsey - March 28, 2014 Reply

What do you think about mixing half AP flour and half whole wheat pastry flour? It seems the things i make that are more cake-like don’t taste as good when i just use ww flour.

    Laura Fuentes - March 28, 2014 Reply

    Lindsey, with this recipe I’d say a 50/50 mix will be fine. Especially, if you are using whole wheat pastry flour. Let me know how it comes out. Enjoy!

      lindsey - April 1, 2014 Reply

      Made it last weekend and it was devoured by my boyfriend and his roomates. They couldn’t tell it was half and half flour or that i wasn’t full on fatty! thanks, this will be a regular!

        Laura Fuentes - April 1, 2014 Reply

        I’m thrilled this was a success Lindsey!

Betsy - May 15, 2014 Reply

I assume the recipe calls for nonfat greek yogurt? or would you recommend the 2%?

    Laura Fuentes - May 18, 2014 Reply

    It will work with either. I only had non-fat available at the time. I’ve made it with whole or 2%.

Marianne - May 29, 2014 Reply

I have 2 questions about your Light Blueberry Coffee Cake. You show in your pictures a zester and lemon zest but do not mention it in your blog and the recipe. ? Next. Do you melt the butter? I added the softened butter to the liquids and had clumps/curdles . I have never made this type of recipe before and would appreciate your help. It looks divine and want to make it. Thank you!

    Laura Fuentes - May 31, 2014 Reply

    Marianne, the lemon zest is optional and not part of the copycat recipe. I add it because I like it (I love the blueberry lemon combo). The butter is just softened. I don’t really get any clumps but it should melt just fine when baking. Let me know how it turned out and how you enjoyed it.

Marianne - May 31, 2014 Reply

Thanks for the quick reply, Laura! This is by far the best blueberry coffee cake recipe I have ever tasted! I love blueberries and Greek yogurt. Thank you for this outstanding recipe. My family and I loved it.

    Laura Fuentes - June 1, 2014 Reply

    Thank you so much Marianne!

Joanne - June 23, 2014 Reply

I’m trying to be gluten free- any suggestions on what to use?

    Laura Fuentes - June 23, 2014 Reply

    I’ve had success with Pamela’s Baking Blend for this recipe.

Jennifer - July 15, 2014 Reply

Do you use plain yogurt or vanilla?

    Laura Fuentes - July 18, 2014 Reply

    I use plain, but vanilla will work too!

Kim - August 5, 2014 Reply

Laura, looks scrumptious and I would like to make it ahead to have on hand for guests staying here for my daughter’s wedding–how do you freeze it and thaw it?

    Laura Fuentes - August 5, 2014 Reply

    I freeze the cake after it’s baked. It thaws by leaving it out at room temperature.

Naomi Peters Gardner - August 9, 2014 Reply

Woohoo! I am gluten intolerant and made this super quickly yesterday. I used Bob’s Red Mill GF flour and it came out beautifully! I added 1/2 tsp. xanthan gum and that’s it. Awesome. Thank you so much!

    Laura Fuentes - August 10, 2014 Reply

    thank you for the measurements! I’m thrilled this came out great for you!

Christine - September 11, 2014 Reply

This looks great! A colleague at work brought some blueberries and now I want to bake with them!
Have you ever tried with plain fat free yogurt? ( That’s all I have in the fridge :S )
Thank you for your time!

    Laura Fuentes - September 11, 2014 Reply

    Christine, plain yogurt will work fine too! enjoy!

Carrie - September 26, 2014 Reply

Would using frozen blueberries make a difference? Should the be thawed?

    Laura Fuentes - September 27, 2014 Reply

    Frozen blueberries will work great too! Just throw them in frozen. enjoy!

Nicole Olivani - January 17, 2015 Reply

This was very delicious! One thing I must say is that according to my fitness pal this was 10 grams of fat per serving….following directions and using 1% milk and nonfat plain greek yogurt. I was totally disappointed in that figure wen I was thinking it would be around 2.5. Where do you think this big difference came from?

    Laura Fuentes - January 19, 2015 Reply

    Did you put it in as 16 servings?

JoAnn - February 21, 2015 Reply

Wow! I was craving coffee cake and thought blueberries would make it a bit healthier. So I got Googling, and stumbled upon your recipe. Tried it this morning: Amazing. I used vanilla non-fat Greek yogurt, so I cut the batter’s sugar back by 1/4 cup. Baked up in 55 mins. Looked and smelled divine. Hardest part was waiting for it to cool. Will definitely make it again!

Andrea R - April 3, 2015 Reply

This looks so good! My husband loves coffee cake and blueberries so looking forward surprising him with this. I just wanted to ask about how much lemon zest you use since it wasn’t added in the ingredients? I like adding lemon as well just don’t want to overpower it. Oh and fresh blueberries right or would frozen work as well?


    Laura Fuentes - April 3, 2015 Reply

    I typically add 1-2 teaspoons of lemon zest, but it’s totally optional. I use both fresh and frozen blueberries. Enjoy!

      Andrea R - April 6, 2015 Reply

      It was really good and agree the lemon is a keeper! I made some mistakes along the way with the kids running around so I made a note of separating the flour and sugar lol. Thanks!

        Laura Fuentes - April 6, 2015 Reply

        Glad everyone loved it Andrea!

Michelle - May 12, 2015 Reply

I have a huge bin of blackberries can I substitute the blueberries?

    Laura Fuentes - May 13, 2015 Reply


JoAnn - June 11, 2015 Reply

So versatile! Made a new version using 2 cups fresh frozen cranberries. The result was tart, but still sweet enough for my family.
I didn’t mix the cranberries into the batter, but I did toss them in 3 tablespoons of sugar that I kept out of the batter.
I spooned and spread half the batter in the pan, then sprinkled the cranberries evenly on top. Then I topped the berries with the remaining batter before sprinkling with the streusel.
Orange zest in place of lemon would improve it even more. So would a 1/3 cup of chopped walnuts added to the streusel. Ok, I’m done now:)

    Laura Fuentes - June 11, 2015 Reply

    I’ve never tried it with cranberries! what a great adaptation!

Shelley - June 20, 2015 Reply

Made this today…delicious!!! 🙂

    Laura Fuentes - June 21, 2015 Reply

    I’m so glad you enjoyed it!

Jess F - July 24, 2015 Reply

Haven’t tasted it yet but my crumble didn’t look like crumble, more like big chunks of goo in my hands. Am not a really good cook, any suggestions on how I actually make a crumble? Thx. Love your tecipes.

    Laura Fuentes - July 25, 2015 Reply

    Jess, I’m not sure. The “crumble” in this recipe is definitely crumbly. There is not “wet”ingredient in it. The crumble is flour, sugar, and cold butter. Sorry!

Amy Hamilton - October 12, 2015 Reply

Hi, have you made it as cupcakes? My daughter wants to take it to school, and it would be so easy to take if I made cupcakes. Thanks!

    Laura Fuentes - October 12, 2015 Reply

    Yes. If I remember correctly, it makes 24 cupcakes. Baking time about 18 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle. Enjoy!

LuAnn - February 7, 2016 Reply

I am visiting my cousin and we always try new recipes when I visit. This was a BIG WINNER! It was amazing! Simple. Yummy. Huge! The greek yogurt made it really nice, I think! Thank you, Laura!

Trish - August 9, 2016 Reply

A GREAT Recipe!! Made this yesterday and half the cake is now gone. Its so moist with wonderful
texture, just delicious. Only change I made is mix the wet ingredients first in my stand mixer then added
the premixed dry ingredients, (I’ve baked for years and always understood this is the order for best results).
Save about 1/4 cup dry ingre. to toss the blueberries in before adding. Also my berries distributed incredibly well throughout cake. Reason, fresh berries that I froze on cookie sheet then placed in freezer bags, they don’t clump. Some work but worth it. Thanks for this fantastic recipe.

Trish - August 14, 2016 Reply

Have made this twice its delicious! Laura I noticed you’ve left out the Lemon Zest in recipe
instructions but show this in your pics. It really adds to the taste, maybe an edit to recipe will help
others who’ve missed this step.

    Laura Fuentes - August 14, 2016 Reply

    Yes! my bad. Thanks for the reminder Trish!!

Laura - December 25, 2016 Reply

I made this for my husband and I for Christmas morning. I loved that it was not too sweet like many coffee cakes can be. Very delicious and I will be making again. Thanks

Pam - March 8, 2017 Reply

I made this to share at a family gathering last week. It was a big hit and, needless to say, I will be making it again. It was moist and so tasty. The lemon zest adds to the flavor and I love that you cut the fat. Trying hard to eat clean and healthy these days! Oh, and it travels well – made the four hour trip with no problem!

    Laura Fuentes - March 8, 2017 Reply

    I’m so glad it was a succes! - May 15, 2017 Reply

Marvellous cake!!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, My whole family became very happy after taking it. has also such awesome Cakes. Thanks alot!!!!!!!

Erica - August 14, 2017 Reply

This was admittedly delicious and the family devoured it. But, unless you know of some magical butter that is low in calories, this is NOT light. There are 13 tablespoons of butter. that’s 10 grams of fat per serving before adding any of the other ingredients.

    Laura Fuentes - August 14, 2017 Reply

    Hi Erica, I am so glad this recipe was a succes and loved by your family. The recipe has 1/2 cup of butter, which is 4 tablespoons. That’s 5.4g per serving.

      Erica - August 14, 2017 Reply

      I will definitely make it again for company. But, I have to point out that a 1/2 cup of butter has been and always been 8 tablespoons.

        Laura Fuentes - August 15, 2017 Reply

        Yes sorry, I had a mom-moment! It is 8 tablespoons, and I fixed the fat content, it is 5.4g/serving. Thanks for catching that.

Beth - September 4, 2017 Reply

Delicious! Since this cake has milk, yogurt, and blueberries, does it need to be refrigerated?

    Laura Fuentes - September 5, 2017 Reply

    You can leave it out for 24 hours in an airtight container, but yes, refrigerate for up to 5 days…if it last that long 😉

Cindy - February 25, 2018 Reply

Can you use sour cream in place of yogurt? I’ve made this several times and have always used Greek yogurt but my neighbor brought me blueberries and I am out of yogurt.

    Laura Fuentes - February 26, 2018 Reply

    You absolutely can Cindy. Enjoy!

brinacyl - July 31, 2018 Reply

The cake turned out amazing and we had it for breakfast. I made few changes as follow to reduce few calories: semi skimmed milk, low fat greek yogurt, and reduced streusel to half. Thank you for a superb recipe.

    Laura Fuentes - August 1, 2018 Reply

    Amazing! Great substitutes. So glad you enjoyed it.

Cats - August 28, 2018 Reply

Can I use regular yogurt instead of Greek yogurt?

    Laura Fuentes - August 29, 2018 Reply


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