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.
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.
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
Ingredients
- 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
Instructions
- 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.
Notes
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!
Nutrition
- Serving Size: 1
- Calories: 238
- Fat: 10
- Carbohydrates: 34
- Protein: 4
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.
I am so glad you love this cake too!! gonna whip up another batch in the morning. it’s a winner!
Is it possible to use buttermilk instead of the Greek yogurt? I only have that in my fridge right now. Thanks!
Sure. Enjoy!
Do you have the measurements in grams pls? Many thanks
I’m sorry, I do not for this recipe. They can be converted easily here.
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!
Thank you so much Sal for letting everyone know!
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….
You are going to LOVE it.
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.
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.
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 🙂
Thank you for the nice recipe. Have a wonderful week.
Yum! This is really good
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!
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YUM Amanda!
I love this recipe. Thank you.
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!
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.
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!
Ellie, I have not made this dairy free. I’ve heard of others using white bean puree.
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.
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So glad that it was a success!
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?)
The cranberry scones are my favorite!!! here is my copycat recipe. I am going to have to check out the LeBoulangerie’s pastries!! hmmmm
will try this soon. precious children, and I can see a tear drop on the baby’s little cheek.
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! 🙂
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?
Unfortunately you need the yogurt thickness with this recipe. Can you buy a coconut yogurt? Oil will deflate the cake.
I made a slightly different version of this cake and it was delicious. I use flax eggs to substitute and it worked great!
Thank you for letting me know that the flax eggs worked Reema!
Looks amazing, Any chance you have the Nutrition facts/info for this recipe?
Thanks
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.
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.
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!
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!
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I’m thrilled this was a success Lindsey!
I assume the recipe calls for nonfat greek yogurt? or would you recommend the 2%?
It will work with either. I only had non-fat available at the time. I’ve made it with whole or 2%.
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!
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.
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.
Thank you so much Marianne!
I’m trying to be gluten free- any suggestions on what to use?
I’ve had success with Pamela’s Baking Blend for this recipe.
Do you use plain yogurt or vanilla?
I use plain, but vanilla will work too!
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?
I freeze the cake after it’s baked. It thaws by leaving it out at room temperature.
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!
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thank you for the measurements! I’m thrilled this came out great for you!
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!
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Christine, plain yogurt will work fine too! enjoy!
Would using frozen blueberries make a difference? Should the be thawed?
Frozen blueberries will work great too! Just throw them in frozen. enjoy!
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?
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Did you put it in as 16 servings?
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!
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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?
Thanks!
I typically add 1-2 teaspoons of lemon zest, but it’s totally optional. I use both fresh and frozen blueberries. Enjoy!
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!
Glad everyone loved it Andrea!
I have a huge bin of blackberries can I substitute the blueberries?
absolutely!
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:)
I’ve never tried it with cranberries! what a great adaptation!
Made this today…delicious!!! 🙂
I’m so glad you enjoyed it!
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.
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!
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!
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!
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!
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.
★★★★★
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.
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Yes! my bad. Thanks for the reminder Trish!!
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
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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!
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I’m so glad it was a succes!
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. CakenGifts.in has also such awesome Cakes. Thanks alot!!!!!!!
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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.
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.
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. https://www.nigella.com/ask/measuring-butter
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.
Delicious! Since this cake has milk, yogurt, and blueberries, does it need to be refrigerated?
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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 😉
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.
You absolutely can Cindy. Enjoy!
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.
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Amazing! Great substitutes. So glad you enjoyed it.
Can I use regular yogurt instead of Greek yogurt?
Absolutely!
Can this be frozen? I’d like to freeze it in individual servings for work snacks. Thanks looks wonderful.
Absolutely! Thaws out beautifully. Enjoy!