This Blueberry Coffee Cake recipe is moist, tender, light and packed with plump blueberries. Share with brunch or as an afternoon snack, yogurt coffee cake is such a delight. This recipe is vegetarian.
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 a 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.
Blueberry Coffee Cake
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.
At a Glance: How to Make Blueberry Yogurt 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.
- First, spray your bundt pan with pan spray.
- Second, mix a little sugar and cinnamon together and set aside.
- Third, mix the blueberries with a bit of four. Set aside.
- Fourth, sift the flours, baking soda and salt. Set aside.
- Fifth, 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.
Traci’s Tips
- 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.
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, keep them frozen until the last minute. So, 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
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
This coffee cake is delicious! I used what I had. All purpose flour, grapeseed oil, I used fresh blueberries. I removed the cake from oven when ready and used a knife to go around the pan. I waited the suggested 20 minutes before removing from pan. It was perfect! Not too sweet. I will be making again.
Hi Jenise! You found one of my favorite bakes for BB season deep in the archives. Thank you for your note, giving the cake a go and tips!
All went fine except when baking it rose over the the sides of the bundt pan, making a bit of a mess . However, it did turn out of the pan okay and tastes really good. I live at 4500 ft altitude so maybe should have adjusted for that? And, I thought most bundt were basically standard size but maybe not? I’d be happy to make this again if I can get the “overflow” issue solved!
Hi There Liz! I’m sorry your bundt ran over, but glad you’re enjoying the cake nevertheless. You are at high altitude for baking and need to make adjustments. King Arthur Flour has a baking adjustment guide that may help. Indeed, there are lots of sizes of bundt pans with 10″ being among the largest.
Hi, If I didn’t have a bundt pan, would you substitute it in 2 cake pans or 1- 13×9 pan? Any tips for how long to cook it too?
Hi Noelle! I’ve not made this cake in any other pan, so I’m going on my experience and pan conversions on Joy of Baking. Since you’ll probably have about 12 cups of batter, I’d go with two 8″ cake rounds. Start checking for doneness at about 30 minutes using the toothpick test. You’ll need to layer differently.. perhaps one set of layering in each pan, with thicker layers. Please let us know how it goes!
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 yogurt. 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
?