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This from-scratch recipe for Blueberry Coffee Cake is a staple in my kitchen! A perfect coffee cake for any breakfast or brunch spread, this morning treat is soft, moist, fluffy, and loaded with fresh blueberries. And of course, you’re going to love the signature, yet special coffee cake topping!

A large slice of blueberry coffee cake is placed on a stack of white plates.

Berry season is here, and I couldn’t be more excited about it! Whether you go berry picking yourself or take a walk through the grocery store’s produce department, now is the time to take advantage of the ripest berries. Blueberries are specifically one of my favorites, and I can’t think of a better way to showcase them than this Blueberry Coffee Cake!

Blueberry Coffee Cake is perfect for serving as the centerpiece of your breakfast or brunch spread during the sunny spring and summer months. It’s stunning to look at, and even more exciting to indulge in! This breakfast cake is sweet, fluffy, soft, and has the best coffee cake topping. While I love a traditional coffee cake topping, this one is enhanced for the summer season with coconut flakes and hazelnuts!

I always love showing off at potlucks and parties, no matter how early in the morning it may be. When I serve this picturesque Blueberry Coffee Cake, it comes with the bragging rights of being homemade! Have no fear, though – it may be homemade, but it’s still hassle-free. Once the batter is whipped up in the correct manner, you just have to bake it and enjoy every last bite. Easy enough!

The ingredients for the coffee cake are spread out across a white surface.

How to Make Blueberry Coffee Cake

  1. Prepare your kitchen. Preheat the oven to 350°F. Coat a 9×13 inch baking dish with cooking spray and set aside.
  2. Combine the yogurt and baking soda. In a small bowl, combine the yogurt and baking soda. Set aside.
  3. Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. Cream the butter, sugar, and eggs. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time until thoroughly combined.
  5. Create the batter. Add the dry ingredients to the batter alternatively with the yogurt mixture until well combined. Stir in the vanilla and fold in the blueberries.
  6. Assemble the cake. Pour the batter into the baking dish. Whisk together the nuts, sugar, cinnamon, coconut flakes and sprinkle over the top of the cake.
  7. Bake the cake. Bake for 40 – 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool. Let cool for 20 minutes before serving.
  9. Drizzle, and enjoy! Before serving, drizzle your desired topping over the cake. Slice and serve.
Two plates with servings of cake are placed next to a container of fresh blueberries.

Tips for the Best Blueberry Coffee Cake

  • Use fresh, not frozen, blueberries for the best results. If you’re making this cake during the warm spring and summer months, you’ll likely have fresh berries ready and available at a grocery store near you.
  • You can omit the hazelnuts and coconut flakes from the topping for a more traditional coffee cake, but they’re really delicious additions that compliment the summery berry flavor!
  • Make sure your eggs and butter are both at room temperature! Leave them on your countertop for about an hour prior to cooking.
  • Allow the cake at least 20 minutes to cool before drizzling glaze on it. If it’s too hot from the oven, the glaze will melt quickly and not hold the desired shape.
Glaze is drizzled over a baked coffee cake.

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Blueberry Coffee Cake Recipe

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Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour 20 minutes
Servings: 12
Fluffy, tender, moist Blueberry Coffee Cake is loaded with fresh blueberries and topped with a crunchy streusel crumb. So easy to make and perfect for lazy weekends.

Equipment

  • baking dish

Ingredients 

  • 1 1/2 cups plain fat free greek yogurt
  • 1 1/2 teaspoons baking soda
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup blueberries
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup chopped hazelnuts
  • 1/2 cup coconut flakes
  • 3 tablespoons powdered sugar
  • 1/2 cup half and half

Instructions 

  • Preheat oven to 350 degrees.
  • Coat a 9×13 inch baking dish with cooking spray and set aside.
  • In a small bowl, combine the yogurt and baking soda. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time until thoroughly combined.
  • Add the dry ingredients to the batter alternatively with the yogurt mixture until well combined. Stir in the vanilla and fold in the blueberries.
  • Pour the batter into the baking dish.
  • Whisk together the nuts, sugar, cinnamon, coconut flakes and sprinkle over the top of the cake.
  • Bake for 40 -45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 20 minutes.
  • Before serving, whisk together the powdered sugar and half and half until smooth. Drizzle over the cake. Slice and serve.

Notes

Blueberry Coffee Cake is a great make ahead breakfast option.  The cake will last for up to 5 days at room temperature covered with plastic wrap.
 

Nutrition

Calories: 497kcal, Carbohydrates: 66g, Protein: 10g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 223mg, Potassium: 215mg, Fiber: 3g, Sugar: 39g, Vitamin A: 471IU, Vitamin C: 2mg, Calcium: 96mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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25 Comments

  1. erika sager says:

    HI! Trying to get the recipe and directions for this coffee cake and I cant seem to find it on this page?! Can you please help. I made it before and it was so yum

    1. Kellie says:

      Hi Erika! I don’t know what happened but will fix asap. Thanks for the heads up!

  2. Terri says:

    I’m not a fan of coconut and I see a lot of recipes with coconut oil will that give it a coconut taste?

    1. Kellie says:

      Some people that are sensitive to coconut say it does have a coconut taste, I don’t really notice it. You can certainly swap out the coconut oil for canola or vegetable oil with great results!

  3. avril says:

    I have recently dove into baking with coconut oil and I am completely in-love. Delighted to have found your blog and this recipe! Merci Beaucoup!! 🙂