Blueberry Coffee Cake (With Yogurt)

This Blueberry Coffee Cake is a delicious vanilla cake packed with juicy blueberries and topped with a crunchy cinnamon crumble, perfect for a spring brunch or breakfast.

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While the whole recipe is just below, be sure to read my ingredient selection tips, step-by-step process pictures, and baking tips further down!

Blueberry Coffee Cake

This Blueberry Coffee Cake is a delicious vanilla cake packed with juicy blueberries and topped with a crunchy cinnamon crumble, perfect for a spring brunch or breakfast.

5 from 6 votes

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Cool Down: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 16 slices

Calories: 253.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 ⅓ cups All-Purpose Flour - (note 1)
• ▢ 3 teaspoons Baking Powder
• ▢ 1 cup Dairy-Free Greek Yogurt - (note 2)
• ▢ 1 cup Unrefined Cane Sugar - (note 3)
• ▢ ½ cup Light Olive Oil - (note 4)
• ▢ ⅓ cup Almond Milk - (note 5)
• ▢ 1 ¼ cups Blueberries - fresh, or frozen
• ▢ 2 teaspoons Vanilla Extract

Crumb Toppings

• ▢ ½ cup All-Purpose Flour
• ▢ 6 tablespoons Unrefined Cane Sugar
• ▢ 1 teaspoon Cinnamon
• ▢ 4 tablespoons Light Olive Oil - (note 4)

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 9-inch square pan with parchment paper. Oil the sides and bottom of the pan. Set aside.
• First prepare the crumb topping. In a small bowl, stir the crumb topping ingredients together until it forms a paste. Refrigerate while making the coffee cake batter.
• In a large mixing bowl, whisk yogurt, oil, almond milk, vanilla extract, and sugar.
• Fold in flour, baking powder, and use a rubber spatula to incorporate and form a thick, smooth cake batter.
• Fold in 1 cup of blueberries and gently stir the batter to incorporate them evenly.
• Pour the batter in the prepared pan. and sprinkle the remaining 1/4 cup of blueberries on top, slightly press them in the batter.
• Remove the crumb from the fridge, use your fingers to rub the thick paste and form chunks and pieces that you sprinkle all over the top of the cake.
• Bake the cake at 350 °F (180 °C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake to brown too fast on top.
• Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven and let it cool down in the pan for 15 minutes at room temperature. If not, bake longer, in 5-minute increments, until the cake is set.
• Cool down on a cooling rack before at room temperature for 3 hours before slicing into 16 portions.

Notes

Note 1: The recipe doesn’t work with gluten-free flour or with almond flour. You can also swap all-purpose flour for white spelt flour.

Note 2: You can use any plain yogurt you like, like coconut yogurt, or soy yogurt. Regular Greek yogurt work too if you prefer using dairy.

Note 3: You can use any crystal sweetener, like coconut sugar, sugar, brown sugar, or unrefined cane sugar.

Note 4: Or any light vegetable oil you love, or melted plant-based butter.

Note 5: or any milk you love like oat milk, soy milk. 

Storage: Store the cake in the fridge for up to 4 days in an airtight container.

 

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Nutrition

Serving: 1slice | Calories: 253.7kcal | Carbohydrates: 36.3g | Protein: 3.7g | Fat: 10.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.5g | Trans Fat: 0.001g | Cholesterol: 0.6mg | Sodium: 91.8mg | Potassium: 52.1mg | Fiber: 1g | Sugar: 18.7g | Vitamin A: 7.1IU | Vitamin B12: 0.1µg | Vitamin C: 1.1mg | Calcium: 69.8mg | Iron: 1.2mg | Magnesium: 7.3mg | Phosphorus: 58.8mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need a handful of wholesome ingredients for this recipe. Here’s how to pick them.

• All-Purpose Flour – White spelt flour is a good alternative. I can’t recommend gluten-free blends and almond flour for this recipe.
• Baking Powder – For a soft and airy texture.
• Dairy-Free Greek Yogurt – To add moisture and tanginess. Coconut, soy, or cashew yogurt all work, or even dairy Greek yogurt if you use it.  
• Sugar – To sweeten the cake, you can also use coconut sugar, brown sugar, or unrefined cane sugar.
• Light Olive Oil – To add moisture and richness. Any light vegetable oil or melted plant-based butter works.
• Almond Milk – Other plant-based milks like oat or soy milk also work.  
• Blueberries – For flavor and moisture. Fresh or frozen blueberries can be used. You can also use other berries.
• Vanilla Extract – For flavor. Almond extract can be used for a different flavor profile.

How to Make Blueberry Coffee Cake

This cake is really easy to whip up, here’s how in pictures.

Pour all the crumble topping ingredients into a bowl.

Stir them with a spoon initially and crumble it with your hands.

Stir the batter ingredients in another mixing bowl.

Incorporate the blueberries very gently to not break them.

Pour the batter into a baking pan lined with parchment paper.

Add the crumble and bake the cake at 350 °F (180 °C) for 60-65 minutes.

Carine’s Baking Tips

Let me share a few more tips for a perfect cake.

• Lemon Zest Addition – Adding lemon zest to the batter adds a bright, citrusy flavor.  
• Yogurt Temperature – Use yogurt at room temperature to ensure it mixes smoothly with the other ingredients.
• Sugar Incorporation – Cream the sugar and yogurt well to ensure it dissolves fully.
• Berry Distribution – Toss the blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking.  
• Crumb Size – Adjust the crumb size by how finely you rub the topping mixture. Larger chunks add a different texture than fine crumbs.
• Even Baking – Rotate the pan halfway through baking to ensure even browning.
• Pan Cooling – Allow the cake to cool in the pan for the initial 15 minutes to help it set properly.
• Spice Variation – Try adding a pinch of nutmeg or cardamom to the crumb topping for a different flavor.
• Cake Testing – When testing with a skewer, check multiple spots in the center of the cake.

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