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!
- 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)
- Preheat oven to 350 degrees. Grease a 9-inch cake pan or a 9×5 inch bread pan.
- 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.
- Add the flour, baking soda, salt, and cinnamon to the mixture and mix until all the ingredients are combined. Fold in the blueberries.
- Pour batter into the prepared baking pan.
- Top mixture with walnuts, sugar, and cinnamon.
- 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!).
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.
Rhatigan, B. (2018, November 18). Blueberry Coffee Cake. Retrieved from https://www.sailorbailey.com/blog/blueberry-coffee-cake.
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