Blueberry Coffee Cake with Cinnamon Streusel Recipe
This Blueberry Coffee Cake is a soft and moist cake filled with juicy blueberries and tenderized with Greek yogurt. Topped with a buttery cinnamon crumb, it delivers a delightful bakery-style experience that’s perfect for brunch or serving guests. The combination of a fluffy crumb and sweet, spiced topping makes this cake both comforting and elegant.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
- 10 Tbsp unsalted butter, softened (1 1/4 sticks), plus more to grease the pan
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt, or sour cream
- 1 1/2 cups blueberries (about 12 oz)
For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 5 Tbsp cold butter, cubed
Instructions
- Prep: Preheat your oven to 350°F. Butter a 9-inch springform pan thoroughly and set aside.
- Cream butter and sugar: In a stand mixer bowl with a whisk attachment, beat the softened butter and granulated sugar on medium speed until combined, then increase to high speed for about 3 minutes until the mixture is light and creamy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract on high speed for about one minute until the batter looks creamy and fluffy.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt evenly.
- Add dry ingredients and yogurt: Add the flour mixture to the butter mixture in two additions, alternating with the Greek yogurt. Mix just until combined after each addition to avoid overmixing.
- Fold in blueberries: Gently fold in the blueberries using a spatula to keep them mostly intact. Spread the batter evenly in the prepared pan.
- Make crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Add cold cubed butter and use your fingertips to work it into the mixture until crumbly with small buttery clumps.
- Assemble and bake: Sprinkle the crumb topping evenly on top of the batter. Bake for 1 hour or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Rest and serve: Let the cake cool in the springform pan for 15 minutes, then transfer to a cake plate. Serve warm or at room temperature.
Notes
- Use room temperature eggs for better incorporation and fluffier batter.
- Gently folding blueberries helps prevent them from breaking and discoloring the batter.
- Greek yogurt keeps the cake moist and tender; sour cream can be used as an alternative.
- Do not overmix the batter once dry ingredients are incorporated to avoid a tough crumb.
- This cake is best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
