This Blueberry Coffee Cake recipe is moist, tender, light and packed with plump blueberries. Share with brunch or as an afternoon snack. This recipe is vegetarian.
Table of Contents
Summer
Summer seems to be flying by at breakneck speed. I blinked and we just returned from Winter vacation… and here we are six months later, already planning for Fall, and it’ll be November soon… we’ll be gearing up for Thanksgiving and talking pumpkin again. Sheesh!
When I’m feeling like my head is going to spin-off my neck, I have to force myself to slow down and be aware… aware of the moment. Aware of how much time I spend doing this or that, especially when it comes to social media. As a blogger, I spend a fair amount of time there. And I don’t really like to micromanage my workday, but I find if I don’t have a solid plan, I fall off the tracks.
Discipline in learning how to effectively work from home has been my realization since I started.
Staying Focused
When I was teaching it was easy to stay focused. I was at work, not at home where the lines between work and home are blurred now. I’ve gotten better about focusing, but last week I was completely distracted.
I lingered on walks, at the farm, with a friend, pulling weeds, on the phone. I even went in the middle of the week for a pedicure… unheard of! It’s Summer I say… but my inner lady-boss is a strict one. She resisted as I called to make the appointment.
I revolted.
I’ve been so focused on developing recipes like this blueberry coffee cake recipe among other projects, the clock has been spinning like it’s out of control. One moment it’s 8 a.m. I blink and it’s time to get dinner together.
You know the feeling.
So this morning, just before the sun came up I stepped outside and walked on the grass, feeling the damp, cool earth under my feet, breathing deep, waiting for sunrise and song. I need more of this.
A Meditative Process
The process of creating something from scratch for those I love is a meditative process. And with a cake like this, the reward is sweet! This blueberry cake super moist, flavorful, bursting with blueberries and is simply delicious.
It’s a moist coffee cake that’s fabulous for brunching, sharing, snacking, tucking into a picnic basket, or in your love’s lunch bag. The coconut oil, brown sugar, and maple syrup make this cake incredibly moist, with help from the yogurt to yield a tender crumb. Its sweetness is not over-the-top, allowing the season’s freshest blueberries to shine.
Quick Guide: How to Make Blueberry Coffee Cake
Simple to pull together, blueberry coffee cake comes together with ease. It’s the long slow bake that seems to make waiting the hardest part. In summary, here’s how to make this scrumptious cake (see recipe card for details):
- First, spray your bundt pan with pan spray. Be sure to cover every nook and cranny!
- Second, mix a little sugar and cinnamon together and set aside.
- Third, mix the blueberries with a bit of four. Set aside.
- Fourth, in a medium mixing bowl, sift the flours, baking soda and salt. Set aside.
- Fifth, in a large mixing bowl, whisk the eggs, remaining sugar, yogurt, maple syrup and extract. Fold in the dry ingredients, in two batches.
- Next, into the bundt pan, spoon in 1/3 of the batter, then layer the cinnamon sugar mixture and blueberries. Repeat this twice.
- Last, bake.
PRO TIP: allow the cake to cool for 20 minutes before turning the cake out. If attempting the remove the cake too soon, it will stick to the pan and completely ruin your beautiful bundt.
Can I use Fresh or Frozen Berries in this Cake?
Fresh or frozen berries can be used in this bundt cake recipe, which makes it perfect for year round baking.
A Few Blueberry Coffee Cake Recipe Notes
- Prep the Pan! When baking in bundt pans it’s super important to make sure the pan is greased throughly so that the cake doesn’t stick when it’s time to turn it out. Make sure to get all the nooks and crannies too. I find flouring the pan not necessary, but if it gives you peace of mind, just do it!
- Be Patient: After pulling the cake from the oven, wait 20 minutes before turning it out, but not longer.
- The Cake Won’t Come Out of The Pan (!!): If the cake wont budge, soak the pan in a shallow bath of very hot water. This will soften the fats and help the cake loosen.
- Freezer friendly? Yes please, although the crumb is best fresh. Wrap tightly and freeze for up to two weeks. Thaw at room temperature.
Makers Notes
- Mona said: “I used what I had~all white flour, butter and past-it’s-prime banana/coconut/pineapple yogurt..”
- Ana said: “I used regular butter rather than coconut oil…”
More Blueberry Recipes to Love
- Almond Orange Mini Tea Cakes with Blueberry
- Blueberry Cornmeal Crisp
- Blueberry Jam
- Blueberry Peach Cobbler Tart
the recipe
Blueberry Cinnamon Yogurt Coffee Cake
Ingredients
- Pan Spray
- 1 1/4 C Light Brown Sugar divided, 241g
- 1/4 C Organic Cane Sugar 58g
- 2 tsp Cinnamon ground
- 2 1/4 C Blueberries fresh or *frozen, 370g
- 1 1/2 C All Purpose Flour + 1 Tbs for Blueberries 228g
- 1 1/2 C Whole Wheat White Flour 235g, aka Ivory Wheat
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 3/4 C Coconut Oil unrefined, virgin, melted, slightly warm to the touch., 174g
- 3 Eggs room temperature
- 1/2 C Maple Syrup 114g
- 1 3/4 C Unsweetened/Plain Whole Milk Yogurt or Greek Yogurt room temperature, 465g
- 2 tsp Vanilla Extract
- Powder Sugar for dusting optional
Instructions
- Generously spay a 10" (25cm) bundt pan with pan spray. If concerned about sticking, go ahead and lightly flour the pan too, especially if your bundt has nooks and crannies. I've not floured my semi smooth pan in years and find a good coat of spray adequate. Preheat oven to 350F (180C) and set rack in the center of the oven.
- In a small bowl, mix 1/4 C (46g) of the brown sugar with the white sugar and cinnamon. Set aside.
- In a medium bowl, toss the berries with 1 Tbs of all purpose flour. *If using frozen berries, save this step for just before you add them to the cake. Set aside.
- In a medium bowl sift the all purpose flour, whole wheat white flour, baking powder and soda. Set aside.
- In a large mixing bowl, whisk the oil, remaining 1 C (195g) of brown sugar, eggs, maple syrup, yogurt and extract. Fold in the sifted dry ingredients in two batches, folding only until the dry ingredients are incorporated.
- In the bundt pan, spoon in 1/3 of the batter and top it with 1/3 of the cinnamon/sugar mixture and 1/3 of the blueberries. Repeat this twice ending with the cinnamon/sugar mixture and blueberries. The batter will be thick.
- Bake for 60 - 65 minutes, testing with a toothpick at starting at 58 minutes to check for doneness. Allow the cake to cool for 20 minutes in the pan on a cooling rack. Turn out on a serving plate and allow to cool completely before dusting it with powder sugar.
- Store in a covered container at room temperature for up to two days.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Hi Traci…I love the idea of this yummy cake, especially because blueberries are my son’s favorite! I would like to make it gluten free for my little guy. Could I use almond flour and oat flour as a substitute? Would it be an even exchange to your original recipe? Thank you kindly :)
Hi Traci
This cake looks amazing. I was wondering if it’s possible to sub olive oil for coconut? Also what’s the use for cane sugar, can I use all brown sugar? Trying to not keep adding stuff to the pantry :)
Thanks!
Hi Alice! Thank you for your note. Canola oil will work, but for olive oil, but I worry the flavor may negatively impact this cake (also I’ve not made this cake with olive oil). Because there is little cane sugar needed, you should be okay subbing it for brown sugar. I hope this helps!
I’d have to try it with butter or vegetable oil: I’m deathly allergic to coconut!
:( :( :(
I made this today and it’s very good. I’m wondering though if I was supposed to use plain (which is what I did) or sweetened yogurt. It’s not very sweet, which I enjoy, but I’m not sure if I read the recipe correctly. Thanks!
Hi Sandy! Thank you for your note! So happy to hear you enjoyed the recipe. I’m sorry for the confusion.. I added more clarification in the ingredient section.. you were right about using unsweetened yougert. I create most of my sweets recipes with less sugar just because that’s how I like them. I hope this helps. Thank you again!
Hi! I made this tonight with fingers crossed that the power wouldn’t go out again (ice storm here in Ontario all weekend), and the baking gods were smiling down on me! This cake is delicious and I had no trouble with the recipe. I used what I had~all white flour, butter and past-it’s-prime banana/coconut/pineapple yogourt and it’s so yummy~crunchy topping (bottom when flipped), a nice crumb, and moist cake with layers of flavor. Thanks for a keeper!
Hooray, hooray, Mona! Thank you for your note and including the subs you made. SO happy the power didn’t go out… indeed, the baking gods! YESSSS!! (that crunchy topping :D !!)
Made this for brunch the other day and it was great! I used regular butter rather than coconut butter, but otherwise did not modify the recipe.
Hi Ana! So happy you enjoy the cake! Oh my goodness, I love this cake so much! Can you tell us how much butter you used? Was it a 1 to 1 swap? Thank you for your note!
Hi Tracy,
Love your blog and all the pins . Keep up the good work??
qq, can I make it vegan replacing eggs with flax , considering that you have 3 eggs here.
Hi Primsu! Thank you for your kind words. I appreciate your feedback! I’m relatively new to vegan baking, but I’ve found that in cakes, I’ve not been able to get flax eggs to work. They don’t quite have the binding power as other alternatives. For this cake, the eggs act as a binder so I would default to what’s worked in the past with other cakes; fruit (banana or apple sauce) or veggies (beets). If you’re going to go for it, use 1 1/2 mashed banana, adding them in at the same time the eggs are added in the recipe. Next time I make this, I’ll give bananas a go too. I hope this helps!
Thanks Traci let me try with apple sauce as I have couple of them in stock . How much would you suggest I add like 3 to 6 tbs?
Hi Primsu! This recipe makes a very moist cake. I worry about using apple sauce now since referencing The Vegetarian Flavor Bible which lists apple sauce as adding moisture (1/4 C per egg) where as bananas (1/2 mashed banana per egg) can be used as a binder or to add moisture. If you do go with apple sauce, I’d cut back to 1/2 a cup. I’m sorry I can’t be more confident in my assistance. Please let us know how it turns out, Primsu. I think it’s going to be delicious!
Hi Traci,
Wanted to update you and indeed the cake was yummy and moist and soft. We were skeptical subbing eggs with Apple sauce but it was just fine. Went with 1/2 cup per egg and it was awesome. Will definitely try with eggs later and decide our winner ? Thank you so much for all the guidance here
Hooray! So happy you enjoyed it and it turned out for you! So you used 1 1/2 C apple sauce instead of eggs?
Hi Traci
Sorry i missed your comment. Yes i substituted 1/2 cup per egg so like 1 n 1/2 cup apple sauce in total
?
This is such a beauty as is this post. I enjoyed the writing and I myself try to be flexible and focused, stay on task and all that, but other days I look up from the keyboard or kitchen and wonder where the day went. I have too much to do. Alas, I keep trying to find the gray, life is not all black and white, right? Amazing photos Traci, thanks for inspiring!
Thanks so much Kevin. No doubt, you look up and wonder how the day zoomed by so fast… to much too do. I think so many feel this way, Kevin. We need more gray for sure. :D
Working for yourself requires so much self discipline and I definitely fall victim to slacking during this time of year. You have to slow down and appreciate it! There will be plenty of cooking and social media-ing in the fall. :)
This cake, however, looks like a must for summer. Blueberries are so good right now…I just got a huge bushel on sale which makes me the happiest person ever. I can’t think of a better way to enjoy them then baked into this gorgeous cake!!
No doubt, lots of self discipline.. and focus! LOL -slacking! ! Oh I know, the blueberries are the best! Read: open mouth pour in the blueberries! lol! :D
Oh Traci, I completely hear you! So glad you were able to take some time to linger and appreciate the beauty of the day. Every day is a struggle to stay present and appreciate each moment for what it us. Especially with my kids home for the summer, my heart wants to be there for them. At the same time, I love blogging and all of you, so it’s a tough balance. So happy for you and all of the projects and opportunities that have come your way- big high five and hugs! This blueberry coffee cake is stunning and I love that you made it with yogurt. Yogurt is such a secret weapon in cakes- makes it so tender and moist without overloading it with oils, right?
No doubt, with kiddos all day, your days are packed! But this time with them is something you’ll cherish forever! You’ll be back at blogging full force soon. Relish in your time now, right? Easier said than done. It’s a practice and something I’m continually striving for.. the now…. being present. Oh my Lawdy!! Yogurt is the secret weapon in cakes! LOL! I love how you put that! The acidity, like in buttermilk, tenderizes the gluten and makes it oh so tnagy! It IS the secret to this cake and I gotta say.. that coconut oil too. It’s magic!
Time is just flying, isn’t it Traci. I’ve been working on a big project that has been all time consuming – so for me, time can not go fast enough – the faster it goes the sooner the project will be over and I can get back to my regular schedule. Now for this lovely coffee cake – I think coffee cake is one of my favorites. I love it’s simplicity and I’m sure the yogurt gives it a lovely tender texture. And give me all your blueberries! Have a great weekend.
Hehe… so the faster it goes, the better for you! Here’s to getting back to your regular schedule, Geraldine! Ohhh coffee cake.. I hear you! I love it too.. all the different kinds… the ones with streusel on top or a sugary glaze.. the bundt or others! There’s so many different varieties! One could get carried away!!! xo
Your blueberry cinnamon yogurt coffee cake looks amazing and delicious. Thanks for sharing! Great photos! Love the styling.
Phillip
Cooks and Kid
http://www.cooksandkid.com
Thank you so much, for your kind comments Phillip! :D
Summer has been flying by at a frightening pace (not that we’ve even had much sun at all in the UK), it is definitely going to be Christmas before I know it! I often get easily distracted and struggle to focus working from home; I try and break it up into smaller chunks – work for a couple of hours then take a break to walk the dog or something; I find that I am less efficient if I am just working for too long. The cake sounds delicious, a lovely way to use up some blueberries and your photos are stunning!
Thank you for your kind words, Hannah! Indeed, it goes so fast. I love your idea of breaking up work in smaller chunks. That’s such a good idea. I recently started setting a timer… (really) because I get so focused and forget to monitor the time! :0
Juicy berries are one of my favorite things about summer. I too feel like the year has flown by…but so have the last ten! It’s an important reminder to stop and smell the roses…or better yet, stop and bake a blueberry yogurt coffee cake! I tend to be a workaholic and the motto “work first, play later” is something I remind my children of almost daily. That’s another reason why I love the summer. Its longer days makes me feel like a have more time to enjoy the little things. :)
Right, stop and bake. I like that Joscelyn! Ohhh that self talk, work first, play later… wouldn’t it be fun if we turned that around? Enjoying the little things is what we remember most, after-all. xo
I couldn’t agree more Traci, summer is going by way too fast. But, the best part of it is “feeling like there’s time to linger with longer days, leisure weekends, vacation and juggling all the projects you can handle. And embracing that although there seems not to be enough time for it all… there IS enough time.” Such a lovely post!
Yay for lingering and yay for delicious Blueberry Cinnamon Yogurt Coffee Cake!
Crazy fast, right? Thank you, Shashi!
Traci, I have been completely off of the grid!!! My inner-lady boss has been on the run. I set out with some plans for the summer and then nothing has gone as planned. We have some obligations coming up that can’t be worked around and I don’t sense getting back into the blogging groove until September. It’s killing me!!! But, you’re right…time to linger, more daylight…all of this is true. On a more exciting note…this cake. Coffee cake. I loveeeeee coffee cake and this one looks perfect to enjoy over a weekend morning. I’m obsessed with white whole-wheat flour…I love that you used it here. I hope you are well and enjoying these longer days. xox
I’ve missed you, Rebecca! Sounds like Summer has been crazy for you! I hope fun, though. White whole-wheat flour is fabulous! I use it quite a bit in most things. It’s just delicious in this cake! xo
Summer is flying by, seriously! Only a month left before school starts again and when I return home next, it’ll be the holiday season- how does that happen?! This cinnamony cake looks so delicious- I love baking with yogurt AND berries, so you’re really playing to my dessert weaknesses here :) Gorgeous!
Oh my goodness, time DOES fly by!! Just the other day I was thinking how I’m probably going to wake up tomorrow and it will be winter. ;) And summertime makes it soooo hard to focus and be productive. Something about the energy in the air just BEGS me to be a little lazy. I say good for you going to get a pedicure!! Life is made to be enjoyed, so tell your inner boss lady to take a chill pill. lol. Anyways, coffee cake is one of my weaknesses in life and yours is just beautiful, Traci!! Love the blueberry, cinnamon and yogurt in here! I bet this is super moist and flavorful! I’ll need to eat the entire thing. You know, for good measure. Cheers, dear friend!!
It is pretty crazy to think how the days just fly by. That said, it is important to slow down and take it all in. . .getting a pedicure every now and then and enjoying the sweet song of the thrushes, robins and flycatchers. And what better way to start this new trend than with a giant slice of this beautiful cake, a cup of tea and the songbirds serenading you (Oh. . .and with manicured toes of coarse. . .and cute sandals. . .and maybe even a foot massage).
Take it all in.. and there’s so much to take in. All of those things, from the beauty of nature to shoes to a foot massage. Let’s allow more time for these things, Lynn!! xo
You know, it is funny because lately I have been feeling the same way. When you have your own business you never stop. I am always thinking about what to do next and feel like I am not enough. At times, I feel exhausted. Slowing down is hard, but when I can I read. Most of the time it is a novel. A story to get my thoughts away from the realities of my life.
This blueberry cake is all my dreams come true. I am a huge fan of yogurt cakes and this one is a true beauty.
<3
So true Aysegul… never stop. Always thinking, planning, strategizing, updating, responding.. learning etc… we do it ALL! And you are SO enough, Aysegul.. your work is incredibly inspiring, and beautiful. The world needs the special gifts only you have!! But it is exhausting. Creativity doesn’t always come when you call on it.. it takes time, patience.. attention, research. I hear you. A novel is a good way to relax and take a break… I love reading too. xo
I can relate to everything you’ve mentioned in this post Traci! I also feel like time is always flying.I don’t even want to think about pumpkins and Thanksgiving yet! Yikes! I do want to talk about this gorgeous bundt cake though. Bundt cakes are a favorite. So easy and always delicious. I can just tell by your last photo how moist this cake is! All those juicy blueberries! YUM! Save me a slice my friend! Enjoy your weekend and thanks for sharing this beauty.
Oh so happy to hear Mary Ann… and you get it, I know. As much as I love pumpkins, I’m not ready for them! hehe! Oh you love them too?! They are a most treasured cake for me too. Simple, always delicious. I’ll save you a slice my dear. xo
Stunning! I want to come to Whidbey and have a lazy snack with you!???
When are you coming?! xo
Gorgeous cake Traci, as always! Love the bundt tin, and the way it is studded with blueberries just oozes summer and afternoon tea parties. Taking the time to be in and appreciate each moment is so important – I feel like my days are constantly flying past as well (though I’m keen for these cold winter mornings to be over!) and it is especially hard to let go of social media when it is always with us on our phones. Your morning walk sounds like the best remedy. Lovely post! xx
Thank you Claudia! You nailed it… social media, always with us on our phones. Morning walks are such a great way to start the day… an antidote to life. xo
This is a beautiful post, Tracy. I can so identify with your message. I too worked in schools for many years and, of course, it was easy to stay on task. It was built in. Every 40 minutes we were on to the next whether we wanted to be or not… Now, working from home, we can spend an entire day focused on one thing or flit from one thing to the next.. I must admit, the rhythm of my days tend to shift in the summer, but when the weather begins to cool and the days become shorter, the old ‘educator’ in me shifts back… I still feel the need to buy new pencils and various school supplies in the fall and ramp up the rigor of my days. :) And now, about this coffee cake…let’s see – if I hop on a plane right now I should be there by breakfast! Love it! xo
Thank you Annie… and yes, you know the feeling. No doubt every 40 minutes we were on to the next thing, ready or not! Happy to hear your Summer days are slower. I’m trying to adopt that. But my inner boss-lady… you know! Haha.. school supplies.. me too! xo