Blueberry Coffee Cake with Cinnamon Streusel
A super moist blueberry coffee cake made with Greek yogurt! Buttery, perfectly sweet, and finished with a cinnamon streusel. Great for brunch, snacking, or dessert.
* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.
Equipment
- 23 cm (9-inch) round cake tin, springform highly recommended
- hand mixer, or stand mixer with the whisk attachment
Ingredients
For the cinnamon streusel topping
- 130 g (1 cup) plain flour, spooned and levelled if using cups
- ¼ tsp salt, omit if using salted butter
- 55 g (¼ cup, packed) brown sugar
- 55 g (¼ cup) granulated sugar
- 1 tsp ground cinnamon
- 100 g (⅓ cup + 1 tbsp) butter, softened
For the cake batter
- 215 g (about 1 ⅔ cups) plain flour, plus extra for coating the berries, spooned and levelled if using cups
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt, omit if using salted butter
- 100 g (⅓ cup + 1 tbsp) butter, softened
- 90 g (⅓ cup + 1 tbsp, packed) brown sugar
- 55 g (¼ cup) granulated sugar
- 2 eggs, room temperature
- 1 ½ tsp vanilla extract
- 180 g (¾ cup) plain greek yogurt, or sour cream, room temperature
- 60 ml (¼ cup) milk, room temperature
- 250 g (1 ½ cups) fresh blueberries, rinsed and patted dry, see notes for frozen berries
Instructions
Prepare the streusel topping
- Combine the flour, salt, both sugars, and cinnamon in a medium bowl. Whisk together until well combined.
- Add the softened butter and rub it into the dry ingredients with your fingertips until coarse, crumbly clumps form. Place in the fridge while you prepare the cake batter.
Make the blueberry coffee cake
- Preheat the oven to 180°C (160°C fan/350°F). Lightly grease a 9-inch springform cake tin and line the base with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, or the bowl of a stand mixer, beat the butter and both sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla and beat until just combined, then beat in the greek yogurt until smooth.
- Still using the mixer, alternate adding half the dry ingredients with half the milk, mixing after each addition until just combined. The batter should be thick but still pourable. If it seems too thick, add more milk 1 tsp at a time.
- Toss the blueberries with a little flour (this prevents them from sinking). Gently fold 2/3 of the blueberries into the cake batter.
- Pour the cake batter into the prepared cake tin, then spread it into an even layer. Scatter the remaining 1/3 of the blueberries, and use the back of a spoon to press them into the surface of the batter. Remove the streusel from the fridge and sprinkle on top.
- Place on the middle rack and bake for 45-55 minutes or until a toothpick inserted into the centre comes out with just a few moist crumbs.
- Transfer the cake tin to a wire cooling rack and leave to cool for 20-30 minutes before releasing from the tin.
- Serve at room temperature or warmed up with a scoop of vanilla ice cream.
Notes
Nutrition
Calories: 410kcal | Carbohydrates: 57g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 372mg | Potassium: 129mg | Fiber: 2g | Sugar: 29g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
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