I’m back with the perfect recipe for your next baking session: blueberry coffee cake. With all of the recent cold weather we’ve been having, I have been craving warm, delicious baked goods and this recipe literally takes the cake. It’s also a great healthier option to processed baked goods from the grocery store (which I’m not ashamed to say is definitely the way to go sometimes).

Now I did not come up with this recipe all on my own. I was inspired after scrolling through Sailor Bailey’s (a fellow food blogger based out of Colorado) Instagram feed and finding her post about homemade blueberry coffee cake. When I realized I already had all of the ingredients on hand, I knew I had to try her recipe out.

Also, I should probably mention this blueberry coffee cake doesn’t actually have coffee in it (I know– misleading title), but it does pair nicely with a cup. Alright, enough chit-chat, let’s get to the actual recipe!

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 c coconut sugar (+1 tablespoon for topping)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoon cinnamon (+1/2 teaspoon for topping)
  • 1/2 cup walnuts, chopped
  • 1 1/2 teaspoons vanilla extract
  • 1 cup plain greek yogurt
  • 1 1/2 cups fresh blueberries (+1/2 cup for topping)

DIRECTIONS

  1. Preheat oven to 350 degrees. Grease a 9-inch cake pan or a 9×5 inch bread pan.
  2. In a large mixing bowl or stand mixer, stir together sugar, butter, oil, and vanilla until combined. Slowly beat in eggs and then yogurt until incorporated.
  3. Add the flour, baking soda, salt, and cinnamon to the mixture and mix until all the ingredients are combined. Fold in the blueberries.
  4. Pour batter into the prepared baking pan.
  5. Top mixture with walnuts, sugar, and cinnamon.
  6. Bake for 35-40 minutes, or until center is just set. Remove and let cool for at least 20-25 min before cutting (or just cut into it warm like I did– I’m impatient!).
  7. Enjoy!

RECIPE NOTES

I used a 9×5 in bread pan because I didn’t have a cake pan on hand, but either pan will work. Also, feel free to make any needed ingredient substitutions to fit your dietary needs (e.g. gluten-free flour, vegan butter, different nuts); this recipe is easily adaptable!

Cake will keep (covered) for 3-5 days.

 

Try this recipe out and let me know what you think! Make sure to check out my other posts as well as my Instagram and Facebook page. See you in my next post. xx


Rhatigan, B. (2018, November 18). Blueberry Coffee Cake. Retrieved from https://www.sailorbailey.com/blog/blueberry-coffee-cake.

Leave a Reply