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This tender blueberry coffee cake with a caramelized turbinado sugar crust is a perfectly sweet way to start your day. It’s warmly spiced, packed with crunchy walnuts, and is great with your morning coffee.
And if you’re anything like me and can’t get enough blueberries, try my peach blueberry pie, these blueberry cookies, or whip up a batch of blueberry muffins next!
This coffee cake recipe with sweet blueberries is an easy excuse for dessert for breakfast, brunch, or just because.
Why We Love This Blueberry Coffee Cake
- Beginner-friendly. Stir the batter until just combined and sprinkle the finishing touches on top before baking. It’s like blueberry banana bread got a coffee cake glow-up.
- Fancy but easy. The golden, caramelized top on this coffee cake with sweet blueberries will impress all your guests without turning your kitchen upside down.
- Great for freezing. Pop it out of the freezer for a last-minute breakfast on lazy mornings.
- Moist. Creamy yogurt and vegetable oil create a moist, tender crumb.
Ingredients For This Blueberry Coffee Cake Recipe
- All-purpose flour: The go-to for that classic, sturdy crumb. We’re also using it to toss the blueberries so they don’t sink to the bottom of the cake.
- Granulated sugar: You can use light brown sugar instead.
- Baking powder: Don’t use baking soda because your cake won’t rise.
- Salt: I prefer kosher salt.
- Egg: Liquid eggs are great for this.
- Almond milk: I like almond-flavored milk, but plain milk works too.
- Plain yogurt: Make sure it’s unsweetened. Greek yogurt is a good alternative.
- Vegetable oil: Corn, olive oil, and canola oil are great swaps.
- Blueberries: If you use frozen, they need to be completely thawed and drained.
- Walnuts: Pecans and almonds are good substitutions.
- Turbinado sugar: This is also called “raw” sugar. Dark brown sugar can be used instead.
- Ground cinnamon: Feel free to use a pinch of ground nutmeg, too.
Katerina’s Recipe Tips & Variations
- Make it chocolatey. Stir 2-3 tablespoons cocoa powder into the dry ingredients and fold in 1/4-1/2 cup mini chocolate chips into the batter. Or melt the chocolate and swirl it to look like a marble cake!
- Add frosting. Use the frosting recipes from my carrot cake or banana cake with cream cheese frosting to make the cake extra indulgent.
- Use a muffin tin. Line a muffin tray with liners. Fill them with batter until 3/4s full. Bake them for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Make it nutty. Drop 1/4 to 1/2 cup of peanut butter or almond butter over the batter, just like I do in this similar recipe for protein baked oatmeal. Use a fork or toothpick to swirl it around.
- Use more add-ins. Fold in 1/4 cup dried cranberries, shredded coconut, or raisins into the batter for more flavor and texture in each bite.
- Don’t use a larger pan. The springform pan needs to be exactly 9″ wide. If it’s any larger, you’ll affect the baking time because the batter spreads out more and is thinner. Don’t risk burning your cake and stick to a 9″ pan.
Serving Suggestions
This tender blueberry coffee cake is a sweet breakfast option with a glass of milk, a cup of tea, or coffee. I love it with my hot chocolate mocha or cinnamon dolce latte. If you like spiced drinks, try my pumpkin spice latte or Mexican coffee. My Eiskaffee is also a real treat!
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Blueberry Coffee Cake Recipe
This sweet blueberry coffee cake recipe with crunchy walnuts and cinnamon is perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 2 cups all-purpose flour
- ½ cup white granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup vanilla flavored almond milk, or regular milk
- ½ cup plain yogurt
- 3 tablespoons vegetable oil
- 1½ cups cold fresh blueberries, divided
- 1 tablespoon all-purpose flour
- ¼ cup chopped walnuts
- 2 tablespoons turbinado, or raw sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prep. Preheat the oven to 400˚F. Lightly grease a 9-inch springform pan with cooking spray and set aside. Toss 1 cup of blueberries with 1 tablespoon of flour and set aside.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
- Whisk the wet ingredients. In a large mixing bowl, combine the egg, almond milk, yogurt, and vegetable oil and whisk until thoroughly incorporated.
- Combine. Using a spoon, stir the flour mixture into the egg mixture; stir just until combined.
- Add the blueberries. Gently fold the blueberries into the prepared cake batter, trying not to break up the fruit.
- Bake. Pour the batter into the prepared cake pan. Top with remaining blueberries and walnuts. Sprinkle the top of the cake with turbinado sugar and cinnamon. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let it cool. Remove the blueberry coffee cake from the oven and transfer it to a wire rack; let it stand in the cake pan for 10 minutes. Remove the sides of the springform pan and let the cake cool completely before cutting and serving.
Nutrition
Calories: 218kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 244mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 0.8mg | Calcium: 118mg | Iron: 1.5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Make This Blueberry Coffee Cake
- Prep the oven. Preheat the oven to 400˚F. Grease a springform pan with cooking spray. Set it aside. You can also line it with parchment paper.
- Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a large bowl until well combined. Set it aside.
- Mix the wet ingredients. Combine the egg, almond milk, yogurt, and vegetable oil in a separate bow. Whisk until smooth.
- Combine them. Fold the dry ingredients into the wet mixture until just combined. Set it aside. Don’t worry if a few small lumps remain.
- Add the blueberries. Toss the blueberries with 1 tablespoon flour. Gently stir them into the batter without bursting them.
- Assemble it. Pour the batter into the greased springform pan. Top it with the remaining blueberries and walnuts. Evenly sprinkle with turbinado sugar and cinnamon.
- Bake it. Pop it into the oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Serve. Remove it from the oven and let it cool for 10 minutes. Remove the sides of the springform pan, serve, and enjoy!
Proper Storage
- Kitchen Counter: Place it in an airtight container or cake dome and keep it on the counter for up to 2 days.
- Fridge: Store it in an airtight container for up to 7 days. Keep it away from strong-smelling foods like onions to prevent the transfer of odors.
- Freezer: Wrap it, whole or sliced, in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge or on the counter.
Easy to prepare, super delicious and no so sweet.
I’m very glad you enjoyed it! Thank YOU! ๐
Made this today it was fabulous. I didnโt have almond milk used 2% and olive oil love it.
Can you do this in a 9×9 or 8×8 glass baking dish? I don’t have a springform pan.
Hi!
Yes, you may, but grease the pan real well with cooking spray or butter, and add a sprinkle of flour to it.
Have you made this with almond flour? And if so, what adjustments would I have to make?
can I also add some spinach for a school project we need to add a vegetable to
You want to add spinach to a cake? If you don’t mind it, I say go ahead. ๐
I haven’t made this yet. I was surprised at the temperature of 400′.
Hi!
The choice of temperature here helps to create the texture and crust. This recipe is indeed for a breakfast-type cake that’s designed to have a darker crust and a somewhat drier surface, which is achieved by baking at a higher temperature of 400ยฐF. If you prefer to bake it at 375หF, that’s perfectly fine, but extend the baking time accordingly.
What adjustments would Im ake to do this recipe in a 13x9x2glass baking dish
Hi Jennifer! So sorry for the delayed response; I am just seeing your question.
So a 9 inch springform pan makes about 10 cups, whereas a 9 x 13 pan makes 15 cups. I haven’t tried making this cake in a 9 x 13 so I can’t say for certain, but according to the math, you would have to add one-half of everything. 2-1/2 cups flour, 2 cups milk, etc… Again, I don’t know for sure if this would work because I’ve never done it, but it might be worth a try. I hope this helps.