Name: Blueberry Coffee Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 cups all-purpose flour; 1 cup sugar; 1 1/2 tablespoons 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; 1/3 cup all-purpose flour; 1/2 cup sugar; 5 tablespoons butter (chilled and cubed)

Recipe

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An easy recipe for blueberry coffee cake that's moist and crumbly and incredibly delicious!

This is a beginner-friendly recipe that tastes like the blueberry cake from your favorite coffee house or bakery -one you’ll make more than once, guaranteed.

a slice of Blueberry Coffee Cake on a plate

Blueberry Coffee Cake with Yogurt

Years ago, I used to go to Starbucks once a week with my oldest two kids to do homework before we had to rush off to another activity; and their blueberry coffee cake was one of our go-to treats the three of us would share.

They somehow discontinued it and I knew I had to recreate it at home; but this time with yogurt; making it much lower in fat than the original version. I’ve also recreated their cranberry orange scones and their (now also discontinued) blueberry coffee cake muffins. Good thing, we can now enjoy them all for years to come at a fraction of the cost!

Ingredients

All the measurements are in the printable recipe card, but before making any swap, check why you need each ingredient to make this blueberry coffee cake:

Flour: use your go-to all-purpose flour for this recipe.
Sugar: for the batter and a bit more for the crumble.
Baking powder: to raise the batter and make the cake soft and fluffy.
Salt: it enhances all the flavors.
Milk: any regular or non-dairy milk.
Greek yogurt: adds moisture and protein. Plain or vanilla-flavored Greek yogurt works best for this recipe.
Butter: softened for the batter and chilled and cubed for the crumble.
Lemon: blueberries and lemon are BFF!
Eggs: to bind the ingredients.
Vanilla: a delish flavor we all crave in cakes!
Blueberries: you can use fresh or frozen.

How to Make Blueberry Coffee Cake

Even if it’s your first time making a coffee cake at home, you’ll see how easy it is! It’s all about combining ingredients! Here’s an overview of the steps:

Prep
Preheat the oven and grease a baking dish.
Combine
Combine the dry ingredients and then add the wet ingredients. Mix in low speed with your mixer until there are no visible clumps. The batter will be thick, that’s ok!
Add the blueberries
Once the batter is ready, add the blueberries, folding them gently. Pour the mix into the baking dish.
Make the crumble
First, combine flour with sugar. Add the butter and mix it with you hands. You want a sand-like texture. Sprinkle over the batter.
Bake
The blueberry coffee cake is ready when a toothpick inserted in the middle comes out clean.

How easy was that? Having a visual of the recipe is always helpful, so take a look at this quick video:

Crumble Topping for Homemade Coffee Cake

This moist coffee cake with juicy blueberries is irresistible, so when you add the melt-in-your-mouth crumble topping, you get perfection! It’s sweet and buttery and it gives the tops that “extra something” you won’t want to omit it.

Tip: use cold butter for the best crumble texture!

How to Know when Coffee Cake is Done

In a preheated oven at 350F, this blueberry coffee cake is done after 50 to 60 minutes of baking. That said, not all ovens are the same, so make sure to insert a toothpick in the center to check doneness. If it comes out clean or with a few breadcrumbs, you know the cake is ready, and it’s time to remove it from the oven.

Storing Leftovers

Once the cake has cooled down fully, cover it with plastic wrap or inside a lidded container. It can stay on the counter for 2 days or in the fridge for 5 days. You can also freeze leftovers by wrapping individual pieces with plastic wrap or inside zip bags for up to 2 months!

What to Serve with Blueberry Coffee Cake

As a coffee lover, one slice of this blueberry coffee cake with a classic New Orleans cafe au lait or a cup of instant iced coffee on warm days is a perfect treat.

My kids love to enjoy this cake with my homemade hot cocoa or a healthy smoothie. We often add fresh fruit on the side or a dollop of Greek Yogurt on top. Delish!

Blueberry Coffee Cake

Servings: 16

Prep Time: 10

Cook Time: 50

Total Time: 1

An easy recipe for blueberry coffee cake that's moist and crumbly and incredibly delicious!

4.98 from 43 votes

Print Pin

Watch how it’s made:

Ingredients

For the cake batter:

4 cups all-purpose flour
1 cup sugar
1 ½ tablespoons baking powder
1 ½ teaspoons salt
1 ½ cups milk
¾ cup Greek yogurt
½ cup butter, softened
1 lemon, zested
2 eggs
2 teaspoons vanilla
3 cups blueberries

For the crumble topping:

⅓ cup all-purpose flour
½ cup sugar
5 tablespoons butter, chilled and cubed

Instructions

Prep:

Position the oven's top baking rack in the middle of the oven and preheat it to 350F. Grease a 9×13-inch baking dish.

Make the batter:

In a large bowl or the bowl of your stand mixer, combine the all-purpose flour, sugar, baking powder, and salt.
On top of the dry ingredients, pour the milk, add the Greek yogurt, softened butter, lemon zest, eggs, and vanilla. Mix on low speed until combined and there are no visible clumps. The batter will be thick. Add the blueberries into the batter and fold them in with a spatula.
Pour the batter into the greased baking dish.

The crumble topping:

In a small bowl, mix the flour and sugar. Then, add the chilled and cubed butter. Use your hands to mix it until it resembles a coarse, sand-like topping.
Sprinkle the crumble topping on top of the batter.

Bake:

Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean.
Remove it from the oven and allow the coffee cake to cool down to room temperature before slicing.

Storage:

Cover leftover coffee cake with plastic wrap or inside a lidded container. On the counter, at room temperature for 2 days or in the refrigerator for up to 5 days. Freeze individual coffee cake pieces in zip bags or wrapped in plastic wrap for up to 2 months.