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.
Blueberry Coffee Cake
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
- Preheat oven to 350°F and place the baking rack in the middle of the oven. Grease a 9×13-inch baking pan.
- Make the batter in the bowl of your stand mixer or a large bowl by combining the all-purpose flour, sugar, baking powder, and salt.
- To the bowl, add the milk, 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. Gently fold in blueberries with a spatula.
- Pour batter mixture into the greased baking pan.
- In a small bowl, make the crumble topping by mixing the flour and sugar. Then, add the chilled and cubed butter. I’ve found that using my hands is the easiest way to turn this into a coarse, sand-like texture.
- 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.