This Blueberry Coffee Cake recipe is moist, tender, light and packed with wholesome ingredients. Use fresh or frozen berries. Share with brunch or as an afternoon snack.
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, like this past week, 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 working from home two years ago.
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’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.
Baking a cake helps slow me down too. The process of creating something from scratch for those I love is a meditative process. So long as the cake comes out okay. This Blueberry Coffee Cake recipe did come out okay. Even better, it’s super moist, flavorful, bursting with blueberries and is simply delicious.
This moist coffee cake is 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.
How to Make Blueberry Coffee Cake:
Simple to pull together, Blueberry Coffee Cake comes together quick. It’s the long slow bake that seems to make waiting the hardest part.
- 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 the dry ingredients in, 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:
- 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!
- After pulling the cake from the oven, wait 20 minutes before turning it out, but not longer.
- 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.
More Blueberry Recipes to Love:
- Almond Orange Mini Tea Cakes with Blueberry
- Blueberry Lemon-Thyme Cornmeal Crisp
- Blueberry Jam
- Blueberry Peach Cobbler Tart
Blueberry Cinnamon Yogurt Coffee Cake
- 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
- 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.