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Cindy Loves Cooking
Cindy Harvey

Blueberry Coffee Cake

Sweet & Simple Blueberry Coffee Cake You’ll Make Again and Again
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 7 people
Course: Dessert
Cuisine: German
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup blueberry Greek yogurt
  • 1 cup blueberries
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 10 Tbsp salted butter
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
For the Topping
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar (packed)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 5 Tbsp cold butter cubbed

Equipment

  • 1 springform pan
  • 1 KitchenAid stand mixer attachment
  • 1 medium bowl
  • 1 Spatula

Method
 

  1. Gather cake ingredients
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  2. Butter the springform pan
  3. Preheat oven to 350℉
  4. Mix together butter and sugar in the bowl of a stand mixer using the whisk attachment
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  5. Add in softened butter and granulated sugar and mix until light and fluffy
  6. Add eggs and vanilla and mix until creamy and fluffy
  7. In a separate bowl, whisk together the dry ingredients, the flour, baking powder, baking soda and salt
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  8. Slowly add the dry ingredients and yogurt to the stand mixer ingredients until just combined. The batter will be thick
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  9. Gently fold in the blueberries
  10. Transfer batter to springform pan and smooth out
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For The Cake Topping
  1. Gather ingredients
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  2. Combine flour, packed brown sugar, sinnamon and 1/2 tsp of salt in a small bowl. Mix in cubed cold butter and combine all ingredients by hand until a sand like texture forms
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  3. Add topping to cake and spread evenly
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  4. Bake at 350℉ for one hour