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+ servings

Blueberry Coffee Cake

Prep Time5 minutes
Cook Time50 minutes
Servings - 8 persons


  • 1 large egg
  • 1/2 cup whole milk
  • 2/3 cup whole milk plain yogurt
  • 2 tspvanilla extract(or use homemade vanilla extract!)
  • 2 cups flour + 1 Tbsp, divided
  • 1/2 cup turbinado sugar + 2 Tbsp, divided
  • 4 tspbaking powder
  • 1/2 tspsalt
  • 2 cups fresh or frozen blueberries, divided in 1 cup portions
  • 1/2 tspground cinnamon


  • Preheat oven to 400 F. Line 9 inch casserole dish with parchment paper. Spray the paper with nonstick cooking spray.
  • In a large bowl, combine the egg, milk, yogurt, and vanilla. Whisk well.
  • In a small bowl combine 2 cups flour, 1/2 cup turbinado sugar, baking powder, and salt. Stir to combine.
  • Add dry ingredients to the wet mixture, and fold in just until dry ingredients are wet.
  • In a small bowl, combine 1 tablespoon of flour with 1 cup of blueberries. Coat the blueberries with flour. Pour these coated blueberries into the dough and gently fold in.
  • Spread the dough into the prepared pan. Top with the remaining 1 cup of blueberries. Gently press them into the dough. Top the blueberries by sprinkling the 2 tablespoons of turbinado sugar and cinnamon over the top.
  • Bake in the preheated ovenfor 45 - 50 minutes, or until toothpick inserted into center comes out clean.
  • Allow to cool slightly before slicing. Serve warm or at room temperature.