Blueberry Coffee Cake With Yogurt Recipe [FULL GUIDE]

Okay, listen… if there’s one thing I will always get out of bed for (even on a rainy Sunday morning), it’s a warm, buttery, fruit-studded coffee cake-especially one that’s speckled with juicy blueberries and made tender and moist with creamy yogurt. Oh yes, my friend, we’re talking about a coffee cake that’s soft and fluffy on the inside, has that perfect golden crust on the outside, and crumbles just the right amount when you slice into it.

Whether you’re having friends over for brunch, need a treat to go with your afternoon coffee, or just want something sweet without diving into full-on cake territory, blueberry coffee cake with yogurt is here to save the day.

It’s the kind of bake that feels fancy-but is secretly easy. And once you’ve made it? You’ll keep finding excuses to make it again (and again… and again).

Blueberry Coffee Cake With Yogurt Recipe: What’s The Big Deal?

So here’s the deal: this coffee cake isn’t overly sweet (we’re not talking birthday cake vibes). It’s subtly spiced, packed with fresh blueberries (or frozen-no judgment), and enriched with plain yogurt to make it extra tender and moist without needing to drown it in butter.

Plus, there’s often a crumb topping involved. I mean, is it even coffee cake if there’s no crumble?

Here’s what you get in every slice:

• A buttery, golden crust
• Juicy blueberries bursting with flavor
• A fluffy, not-too-dense crumb
• Tang from yogurt that balances the sweetness
• Optional streusel topping that adds crunch and buttery flair

Let’s make it happen, shall we?

Ingredients Needed

Let’s break this down. Here’s your shopping list-with a few little notes to help you pick the best of the best:

Dry Ingredients

• 2 cups all-purpose flour – measured properly (use the spoon and level method, trust me)
• ¾ cup granulated sugar – just enough to sweeten without overwhelming
• 1 tsp baking powder – leavening superstar #1
• ½ tsp baking soda – works with the yogurt for lift (hello, science!)
• ½ tsp salt – balances the flavors
• 1 tsp ground cinnamon – adds warmth and depth (you can also try cardamom for a twist)

Wet Ingredients

• ½ cup unsalted butter, melted and cooled – for richness and tenderness
• 1 cup plain Greek yogurt (or full-fat plain yogurt) – makes it moist and gives a little tang
• 2 large eggs – helps bind and add structure
• 1½ tsp vanilla extract – because cake without vanilla is like tea without a cup

Fruit

• 1½ cups fresh or frozen blueberries – don’t thaw if using frozen; toss with a little flour to prevent sinking

Optional Crumb Topping (but Like… Highly Recommended)

• ¼ cup brown sugar
• ¼ cup flour
• 2 tbsp cold butter, cubed
• ¼ tsp cinnamon

How To Make Blueberry Coffee Cake With Yogurt

Alright, apron on, oven preheating-let’s bake!

Step-by-Step Instructions

1. Preheat & Prep

   • Oven at 350°F (175°C).
   • Grease and flour an 8×8″ baking dish (or line it with parchment paper for easy cleanup).

2. Make The Crumb Topping (if Using)

   • In a small bowl, mix the brown sugar, flour, and cinnamon.
   • Cut in cold butter until the mix resembles coarse crumbs. Set aside.

3. Mix Dry Ingredients

   • In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.

4. Combine Wet Ingredients

   • In another bowl, whisk yogurt, melted butter, eggs, and vanilla until smooth.

5. Make The Batter

   • Pour the wet mix into the dry ingredients and stir until just combined-don’t overmix!
   • Gently fold in the blueberries (lightly dusted in flour if you want to prevent sinking).

6. Assemble

   • Pour batter into prepared pan and spread evenly.
   • Sprinkle crumb topping generously over the batter.

7. Bake

   • Bake for 40-50 minutes, or until a toothpick comes out clean from the center.
   • Cool in the pan for 15-20 minutes before slicing (hardest part, I know).

Ingredient Science Spotlight: Why This Cake Works So Well

Time for a little food nerd moment-because every baker should know why their recipes shine!

Yogurt Magic

• Yogurt is acidic, which reacts with baking soda to help the cake rise.
• It also adds creaminess and keeps the crumb ultra moist without making the cake oily.

Blueberries: Fresh Vs Frozen

• Fresh blueberries are ideal when they’re in season-juicy, sweet, and bright.
• Frozen berries are great year-round. Just toss them in a little flour before folding into the batter to keep them from turning the batter blue or sinking.

Butter Vs Oil

• Melted butter adds that classic buttery bakery flavor, while still keeping the texture tender (especially with the yogurt’s help).

Expert Tips

Here are some tried-and-true tricks to help your coffee cake come out perfect every time:

• Room Temp Eggs & Yogurt: Ensures everything blends smoothly and evenly-no weird clumps.
• Don’t Overmix: Stir just until there are no streaks of flour left. Overmixing = tough cake.
• Flour the Berries: Prevents sinking and streaky batter.
• Use a Metal Pan if Possible: It bakes more evenly than glass.
• Toothpick Test: Insert it into the center. If it comes out clean or with a few moist crumbs, you’re golden.

Recipe Variations

Wanna switch things up? Here are some delightful twists:

• Lemon Blueberry Version: Add 1 tbsp lemon zest to the batter and 1 tbsp lemon juice. The zing pairs beautifully with blueberries!
• Almond Twist: Add ½ tsp almond extract and sprinkle sliced almonds on top.
• Mixed Berry Version: Sub half the blueberries for raspberries or chopped strawberries.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill) and check that your baking powder is gluten-free too.
• Veganized: Use a plant-based yogurt, melted coconut oil or vegan butter, and flax eggs (1 tbsp flax + 2.5 tbsp water per egg).

Final Words: Why This Cake Deserves A Spot In Your Rotation

This isn’t just any coffee cake. It’s one of those ’oh wow, you made this from scratch?!’ kind of cakes. It’s got everything going for it-flavor, texture, and versatility. And while it feels indulgent, it’s not overloaded with sugar or fat, thanks to the yogurt doing some serious heavy lifting.

This cake is brunch-worthy, snack-worthy, and yes, even breakfast-worthy (I won’t tell).

FAQs

What Ingredients Are Needed For Blueberry Coffee Cake With Yogurt?

The main ingredients typically include all-purpose flour, sugar, baking powder, baking soda, salt, plain yogurt, eggs, butter, vanilla extract, fresh or frozen blueberries, and a crumb topping made from flour, sugar, and butter.

Can I Use Frozen Blueberries Instead Of Fresh In This Recipe?

Yes, frozen blueberries can be used as a substitute for fresh blueberries. It’s best to toss them in a little flour before folding into the batter to prevent them from sinking.

What Type Of Yogurt Works Best For Blueberry Coffee Cake?

Plain, unsweetened yogurt is preferred for this recipe. Greek yogurt adds extra moisture and a tangy flavor, while regular plain yogurt provides a lighter texture.

How Does Yogurt Affect The Texture Of The Coffee Cake?

Yogurt adds moisture and tenderness to the cake, resulting in a soft and moist crumb. It also contributes a slight tanginess that balances the sweetness.

Is It Possible To Make This Blueberry Coffee Cake Dairy-free?

Yes, you can substitute the yogurt with a dairy-free alternative such as coconut yogurt or almond milk yogurt, and replace butter with a plant-based margarine or oil.

How Long Should I Bake The Blueberry Coffee Cake With Yogurt?

Bake the cake at 350°F (175°C) for about 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Can I Prepare The Batter Ahead Of Time?

Yes, you can prepare the batter the night before and refrigerate it. Allow it to come to room temperature before baking to ensure even cooking.

What Is The Best Way To Store Leftover Blueberry Coffee Cake?

Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It can also be frozen for longer storage.

Can I Add Nuts To The Crumb Topping?

Absolutely. Adding chopped nuts like walnuts or pecans to the crumb topping adds a pleasant crunch and complements the blueberry flavor.

How Do I Prevent The Blueberries From Sinking To The Bottom Of The Cake?

Coat the blueberries lightly with flour before folding them into the batter. This helps them stay suspended throughout the cake while baking.