Blueberry Yogurt Coffee Cake

 

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

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.
• In an 8" x 8" baking dish, evenly distribute your batter.

 

Make the crumb topping:

• Combine the flour, salt, and spices in a bowl.
• 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.

 

Nutrition Facts

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

• 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 half teaspoon of baking powder
• One and half teaspoon 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

• Spray a generous amount of pan spray on a 10" (25 cm) bundt pan. 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 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. Let the cake cool in the pan on a cooling rack for 20 minutes. 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.

 

Nutrition Facts

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