Coffee Cake


This easy blueberry coffee cake is super tender and moist, with a light crispy topping. Bursting with juicy blueberries and spices, this blueberry cake is a morning favorite.


TOPPING: Butter | Sugar | Brown Sugar Oats | Cinnamon | Salt  Course Sugar Cake:  Butter | Sugar | Cinnamon Nutmeg | Vanilla | Lemon Juice Eggs | Yogurt | Flour  Baking Soda | Salt | Blueberries


Mix the topping ingredients until crumbly. Cover and chill. Preheat the oven to 350F. Grease a springform pan.


Cream butter and sugar.   Add cinnamon, nutmeg, vanilla, lemon juice & eggs.  Mix on medium until smooth. Add the yogurt and mix another minute. Add flour, baking soda, salt & flax meal if using. Mix fully.

Add Berries & Bake

Gently fold blueberries into the batter.  Transfer into cake pan. Sprinkle topping over batter. Place onto a large sheet pan. Bake 45 min or until done.

Garnish: Sprinkle warm cake with Turbinado sugar. Allow to fully cool in pan on wire rack. Gently remove sides of springform pan to release.

It’s perfectly moist, tender, and hearty all at the same time.

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