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Four squares of blueberry coffee cake on a white background

Blueberry Coffee Cake

Indulge in the irresistible flavors of this Blueberry Coffee Cake, features juicy blueberries, a buttery streusel topping, and a moist, tender crumb. This delectable treat is perfect for parties, brunches, or any occasion that calls for a delightful and satisfying dessert.

Course Breakfast
Cuisine American
Keyword blueberry coffee cake, coffee cake for brunch, coffee cake recipe, easy coffee cake recipe for breakfast
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 197 kcal
Author Kelly

Ingredients

For the Streusel Topping:

  • 1/2 cup gluten-free 1-1 baking flour can substitute all-purpose flour if not gluten-free
  • 1/2 cup coconut sugar or granulated brown sugar / brown sweetener of choice - use Lakanto or Swerve for lower sugar option, firmly packed
  • 1 tsp cinnamon
  • 1/2 cup dairy-free or unsalted butter
  • powdered sugar / powdered sweetener for dusting the top of cake optional

For the Cake:

  • 1-1/2 cup gluten-free 1-1 baking flour can substitute all-purpose flour if not gluten-free
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated pure maple sugar or granulated sugar or sweetener of choice - use Lakanto or Swerve for lower sugar option
  • 1/4 cup dairy-free butter or unsalted butter room temperature
  • 1 large egg room temperature
  • 1/3 cup unsweetened almond milk / non-dairy-milk room temperature (can sub with buttermilk if not dairy-free)
  • 1/4 cup thick Greek-style yogurt , dairy-free or regular - we like Kite-Hill, Culina or Cocojune for dairy-free
  • 2 tbsp melted coconut oil or neutral oil of choice
  • 1 tsp pure vanilla extract
  • 1-1/2 cup frozen unthawed blueberries can you fresh see notes
  • Streusel Topping:
  • 1/2 cup gluten-free 1-1 baking flour can substitute all-purpose flour if not gluten-free
  • 1/2 cup coconut sugar or granulated brown sugar / brown sweetener of choice - use Lakanto or Swerve for lower sugar option, firmly packed
  • 1 tsp cinnamon
  • 1/2 cup dairy-free or unsalted butter
  • powdered sugar / powdered sweetener for dusting the top of cake optional

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a 8x8 square pan with parchment paper. Set aside

For the Streusel Topping

  1. In a medium bowl, whisk together the flour, coconut sugar and cinnamon.
  2. Cut in the butter with pastry blender or two forks until well combined and mixture resembles course crumbs.

For the Cake:

  1. In a small bowl, whisk together the flour, baking powder, baking soda and salt together. Set aside.
  2. In the bowl of the stand mixer or a large bowl using a hand mixer, cream together sugar and butter about 2-3 minutes. Add egg and milk and continue mixing until incorporated. Add vanilla, Greek yogurt and oil. Mix until combined.
  3. Turn the mixer to low, add the flour mixture and slowly stir until just incorporated.
  4. Pour into prepared cake pan. Sprinkle blueberries on top.
  5. Sprinkle the streusel topping on top
  6. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow to cool at least 10 minutes before cutting it into desired sizes and dust with powdered sugar.

Recipe Notes

If using fresh blueberries, the cooking time will be slightly less. Check the cake often after the 30-minute mark to be safe.

Nutrition Facts
Blueberry Coffee Cake
Amount Per Serving (1 2x2 inch square)
Calories 197 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 24g8%
Sugar 17g19%
Protein 1g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.