Blueberry Yogurt Coffee Cake
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves: Around 12
An extra-moist coffee cake packed with berries and a crunchy cinnamon sugar crumble.
  • 1 c sugar
  • 1 T cinnamon
  • ¼ c flour
  • ½ tsp. salt
  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 8 Tbsp. (1/2 cup or 4 ounces) butter, room temperature
  • 1 c brown sugar
  • ½ c sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup plain non-fat or low-fat yogurt
  • Around 1 pint fresh blueberries
  1. Preheat oven to 350F. Lightly butter a 9x13 rectangular pan.
  2. In a small bowl, mix the topping ingredients until well combined.
  3. In another small or medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl or the bowl of a stand mixer, cream together the butter and the sugars. In a stand mixer, mix on medium-high for approximately 5 minutes. With a handheld mixer, mix on medium-high to high for approximately 8-10 minutes.  Set aside.
  5. Whisk together the egg, vanilla, and yogurt in a small bowl. Add to the butter mixture in two parts, mixing on medium and ensuring the first part is fully incorporated before adding the next. Increase speed to medium-high and mix for 1 minute.
  6. Add the flour mixture to the wet mixture, and mix on medium for 1 minute.
  7. Spread half the batter into the prepared pan. It will be somewhat thin, but that's okay. Add half the berries, ten half the topping. Repeat with the remaining batter, berries, and topping.
  8. Bake for approximately 45 minutes, or until the center of the cake seems set when lightly pressed. It may seem soft, and that's okay - you just don't want it to feel like it is still liquid in the center.
Recipe by Honest Cooking by Mercato Fabbrica at