Real Recipes From Real Home Cooks ®

blueberry coffee cake

(1 rating)
Recipe by
Suzan Baroni
Gilbert, AZ

I made this Christmas morning and was blown away by how wonderfully moist and tender it was. I used a vanilla yogurt I had in the fridge and it worked just fine. The second time, I used a banana cream pie yogurt and it was equally delicious. This is now my #1 favorite coffee cake recipe. You have to try it!

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For blueberry coffee cake

  • 1 lg
  • 1/2 c
    milk, 2%
  • 1/2 c
    yogurt, low-fat, plain
  • 3 Tbsp
    canola oil
  • 2 c
  • 1/2 c
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 1 1/2 c
    frozen bluberries
  • 1 Tbsp
  • 2 Tbsp
    sliced almonds
  • 2 Tbsp
    turbinado sugar
  • 1/4 tsp
    ground cinnamon

How To Make blueberry coffee cake

  • 1
    Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
  • 2
    Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
  • 3
    Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
  • 4
    Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
  • 5
    Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.

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