Greek Yogurt Blueberry Coffee Cake & Blueberry Cinnamon Yogurt Coffee Cake – Two Delicious Ways to Bake with Blueberries

There’s something magical about blueberries and yogurt in a coffee cake. A touch of tangy Greek yogurt keeps the cake moist and tender alongside blueberries, whose bright, fruity flavor bursts with sweetness in every bite. Perfect! 

No matter whether you're serving it for brunch, a relaxing afternoon nibble, or as a family dessert, this Blueberry Yogurt Coffee Cake is sure to be welcome. 

We have two luscious alternatives as well: the traditional Greek Yogurt Blueberry Coffee Cake with buttery crumb topping, and Blueberry Cinnamon Yogurt Coffee Cake –perhaps our favorite–with a layer of cinnamon-sugar streusel intermingled with juicy berries. 

Both are soft, flavorful, and approachable to make – just right for blueberry lovers!

Greek Yogurt Blueberry Coffee Cake

This is a luscious and simple dessert to prepare. This cake is loaded with blueberries and has a buttery crumb topping on top!

Yield: 12

Preparation time: 20 minutes

Cook time: 45 minutes

Cool time: 15 minutes

Total time: 1 hour and 20 minutes

Ingredients to Make Greek Yogurt Blueberry Coffee Cake

Blueberry coffee cake:

• 1/2 cup of very soft butter (113g)
• 230g of 1 1/4 cups Greek yogurt
• 100g of granulated sugar, half a cup
• 165 g, 1 1/2 cups flour
• 1 egg, 1 tablespoon of vanilla extract
• One teaspoon of baking powder
• Half a teaspoon of baking soda
• One cup of fresh blueberries and 1/2 tsp salt
• 2 tablespoons of flour, blueberries coating

Crumb topping:

• Half a cup of butter, 113 grams of butter (one stick)
• One cup, 122 grams of flour
• 75 g, 3/4 cup brown sugar
• One teaspoon of cinnamon
• Half a teaspoon of nutmeg
• 1/4 teaspoon of clove
• Half a teaspoon of salt

Instructions to Make Greek Yogurt Blueberry Coffee Cake

Make the cake:

• Set the oven's temperature to 375°F.
• Add half the flour and half the butter to a stand mixer. Stir until incorporated. Mix in the remaining half of each until the dough is shaggy.
• Stir in the egg and vanilla until incorporated.
• Stir in the yogurt until well combined.
• Stir in the salt, baking powder, baking soda, and sugar. Stir until incorporated.
• Put the blueberries and 2 tablespoons of flour in a different bowl. Mix until the flour is incorporated into the blueberries.
• Mix the batter with the blueberries.
• Spread the batter evenly in an eight-inch baking dish.

 Make the crumb topping:

• In a bowl, mix together the flour, salt, and spices.
• Put in your softened butter.
• Using your hands, pinch the mixture until it resembles sand.
• Combine your batter and crumb topping in the baking dish.
• Bake for 40 to 45 minutes, or until the sides are starting to brown and the cake stops jiggling when you check it.

Nutritional Information

The nutritional data is only an estimate. The precise amounts will change depending on the ingredients.

Calories	345
Fats	16 g
Carbs	45 g
Protein	6 g
Sugar	24 g

Blueberry Cinnamon Yogurt Coffee Cake

Packed with juicy blueberries, this Blueberry Coffee Cake recipe is light, moist, and tender. Yogurt coffee cake is delicious as an afternoon snack or served with brunch. It's a vegetarian recipe.

A small group can be fed with this moist, light, and tender coffee cake. Serve as an afternoon snack or with tea or brunch. The highlight is the three layers of cinnamon and blueberries!

Preparation time: 30 minutes

Cook time: 1 hour

Total time: 1 hour and 30 minutes

Servings: 10 to 12

Calories: 502 KCAL

Ingredients to Make Blueberry Cinnamon Yogurt Coffee Cake

• Pan spray
• 241g of 1 1/4 C light brown sugar, divided
• 58g of 1/4 C organic cane sugar
• 2 1/4 C blueberries, either fresh or *frozen, 370g; 2 tsp ground cinnamon
• 1 1/2 cups all-purpose flour plus 1 tablespoon for 228 grams of blueberries
• 1 1/2 C 235g of whole wheat white flour, also known as ivory wheat
• One and a half teaspoons of baking powder
• One and a half teaspoons of baking soda
• 3/4 C Unrefined, virgin, melted coconut oil that feels slightly warm to the touch, 174g
• Three Eggs at room temperature
• Half a C 114g of maple syrup 
• 1 3/4 C 465g of plain or unsweetened whole milk or Greek yogurt at room temperature
• Two teaspoons of vanilla extract
• Optional powder sugar for dusting

Instructions to Make Blueberry Cinnamon Yogurt Coffee Cake

• A ten-inch twenty-five-centimeter bundt pan should be liberally sprayed with pan spray. Go ahead and lightly flour the pan as well if you're worried about sticking, especially if your bundt has nooks and crannies. Set the rack in the middle of the oven and preheat it to 350F (180C).
• Combine the cinnamon, white sugar, and 1/4 C (46g) brown sugar in a small bowl. Put aside.
• Combine the berries and 1 tablespoon of all-purpose flour in a medium-sized bowl. Keep the berries frozen until the very last minute if you're using frozen ones. Put aside.
• Sift the soda, baking powder, whole wheat white flour, and all-purpose flour in a medium-sized bowl. Put aside.
• Whisk together the oil, eggs, maple syrup, yogurt, extract, and the remaining 1 C (195g) of brown sugar in a large mixing bowl. In two batches, add the sifted dry ingredients and fold just until the dry ingredients are combined.
• Spoon 1/3 of the batter into the bundt pan, then sprinkle 1/3 of the blueberries and 1/3 of the cinnamon/sugar mixture on top. Do this twice, finishing with the blueberries and the cinnamon/sugar mixture. It will be a thick batter.
• Bake for 60 to 65 minutes, checking for doneness with a toothpick starting at 58 minutes. Give the cake 20 minutes to cool in the pan on a cooling rack. Transfer to a platter and let cool fully before dusting with powdered sugar.
• Keep for up to two days at room temperature in a covered container.

Nutritional Information

Calories	502 KCAL
Carbohydrates	78 g
Protein	8 g
Fat	20 g
Saturated fat	15 g
Cholesterol	55 MG
Sodium	238 MG
Potassium	299 MG
Fiber	3 g
Sugar	47 g
Vitamin A	132 IU
Vitamin C	3 MG
Calcium	154 MG
Iron	2 MG

FAQs: Greek Yogurt Blueberry Coffee Cake & Blueberry Cinnamon Yogurt Coffee Cake – Two Delicious Ways to Bake with Blueberries

Is it okay to use frozen blueberries instead of fresh?

Yes! Frozen blueberries work, though — there’s no need to thaw them before mixing. Coat them lightly in flour so the batter does not get purple.

What kind of yogurt is best for this recipe?

I prefer plain Greek or whole milk yogurt, as they provide richness and moistness. For the perfect sweetness, stay away from flavored yogurts.

How do you keep coffee cake fresh?

Cool your blueberry yogurt coffee cake before placing in a sealed container at room temperature for 2 days or the refrigerator for up to 5 days. You can freeze it, too (wrapped tightly), for up to 2 months.

Can you make this coffee cake in advance?

Absolutely! You can make it the day before. The flavors are actually even better the longer it sits and gets to overnight makes me super, doubly happy.

What can I top this blueberry coffee cake with?

It is great with coffee, cappuccino or tea. For brunch, enjoy it with fresh fruit or a small yogurt parfait.

Conclusion: Greek Yogurt Blueberry Coffee Cake & Blueberry Cinnamon Yogurt Coffee Cake – Two Delicious Ways to Bake with Blueberries

If you want something soft and super bakery-style to go with your morning cup of coffee or tea, this Blueberry Yogurt Coffee Cake is what you need. The yogurt brings a mild tanginess to the flavor and keeps the cake moist for days, while the blueberries and crumb topping mean every bite is memorable.

You can serve it, just warm and fragrant from the oven, or later as a cool slice — either way, it’s definitely crowd-pleaser proof that homemade is always best.

Read Also:

Apple Coffee Cake and Apple Crumble Coffee Cake Recipe

Apple Streusel Coffee Cake Recipes

Bisquick Coffee Cake Recipes