Fresh Blueberry Coffee Cake. This coffee cake has a tender, fine crumb. It’s also very moist and dense and will remind you of the texture of a Pound Cake. Make this Fresh Blueberry Coffee Cake and enjoy it for breakfast, brunch, snack or dessert!
My mom shared about a gallon of fresh blueberries and another gallon of strawberries with me recently. They were at the peak of ripeness so I didn’t have long to wait to make something. It was not the best time for me to have extra recipes to make. It was right at the end of school, but when berries are ripe they’re ripe and you have to work them or miss out. I didn’t want to miss out.
First, I made this sauce with all the blueberries. I knew at least this way I’d have more than two days to make recipes. If you click over, you’ll quickly see that is a Strawberry Sauce recipe. The only thing I did different is substitute blueberries for the strawberries in the recipe. Then I refrigerated the sauce and began thinking of fun recipes for it.
This Fresh Blueberry Coffee Cake was the first recipe I made with the fresh sauce. I literally stirred it together in about 15 minutes and had it in the oven. It takes 45 to 50 minutes to cook in a 9×13 inch pan.
Fresh Blueberry Coffee Cake Tips
I used Greek yogurt in this cake. By using yogurt, the batter is thick and sturdy. If you were to use a thinner batter or an angel food type cake batter the blueberries would since to the bottom. That’s not what I wanted. I wanted three layers with the blueberries peeking through the streusel toppings.
Fresh Blueberry Coffee Cake
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- 2 cups Blueberry Sauce recipe here
- 1 and 1/4 cup sugar
- 1/2 cup oil
- 1 cup greek yogurt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted, I don't recommend using margarine
- 2 cups all-purpose flour
- For the blueberry sauce, I used this Strawberry Sauce recipe and substituted blueberries.
- Spray a 9x13 inch cake pan with non-stick spray.
- Preheat oven to 350 degrees Fahrenheit
- In the bowl of an electric mixer, combine sugar and oil. Add yogurt. Mix until combined. Add eggs and vanilla.
- In another bowl, combine flour, baking powder and salt. Gradually add to wet ingredients.
- Mix until smooth.
- Pour into prepared pan.
- Spoon 2 cups blueberries sauce over cake batter.
- Combine brown sugar, granulated sugar, cinnamon, salt and flour to a bowl. Stir to combine. Add melted butter and stir to combine. The mixture will be thick and clumpy.
- Crumble evenly on top of blue berries.
- Bake 45 to 50 minutes at 350 degrees. Insert wooden pick in center of cake to test for doneness. Remove and allow to cool on wire rack.
- Serve warm plain for brunch or with vanilla ice cream as a dessert.