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Home » Recipes » Greek Yogurt Blueberry Coffee Cake

Published on May 16, 2019 | Updated on April 29, 2020 by The BakerMama

Greek Yogurt Blueberry Coffee Cake

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This Greek Yogurt Blueberry Coffee Cake is a lovely, summery twist on the classic morning treat! Made with greek yogurt and coconut oil, it’s flavored with bright lemon and fresh, plump blueberries with a crunchy cinnamon-sugar streusel on top. An irresistible crowd-pleaser!

Greek Yogurt Blueberry Coffee Cake

Cake for breakfast! Upgrade your next weekend brunch or afternoon sweet-tooth craving with this blueberry coffee cake. It tastes decadent, but is made a little lighter with the addition of Greek yogurt and tons of fresh flavors like lemon, vanilla, and coconut oil! You won’t even miss the butter with all of the deliciousness going on here.

Greek Yogurt Blueberry Coffee Cake

The real star of this recipe is the fresh blueberries that burst all throughout the cake as it bakes, so you get some bold blueberry flavor inside each bite. The zest and juice from the lemon also compliments this nicely. All of the bright, fruity twists make this cake absolute perfection during the summer. If you don’t have fresh blueberries on hand, frozen should work as well! Just make sure to stir them in straight out of the freezer so that they hold their shape.

Greek Yogurt Blueberry Coffee Cake

One of the best things about this cake is that it looks and tastes fancy, but comes together so easily. It takes just 10 minutes to whip up this batter – the hardest part is waiting for it to bake! Greek Yogurt Blueberry Coffee Cake Collage

As if the cake itself weren’t enough, you can’t skip out on the yummy topping. The cinnamon-sugar streusel provides a nice, sweet and crunchy contrast to the soft and tender cake underneath.

Greek Yogurt Blueberry Coffee Cake

This cake will store great for 2-3 days at room temperature or for up to 7 days in the refrigerator. Of course, there’s nothing quite like a warm slice of cake, but it also tastes yummy chilled!

Greek Yogurt Blueberry Coffee Cake

Prepare to be hooked on this perfectly sweet and fluffy addition to your morning mug of hot coffee. 

I had so much fun creating this recipe for y’all! I spent 3 weeks with The BakerMama as part of an internship to end my senior year of high school and learned all about the crazy world of food blogging and social media brand building. I can’t wait for y’all to enjoy!

Much love,

Sophia Little

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Greek Yogurt Blueberry Coffee Cake

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 12-14
  • Category: Breakfast
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Description

This blueberry coffee cake is a lovely, summery twist on the classic morning treat! Made with greek yogurt and coconut oil, it’s flavored with bright lemon and fresh, plump blueberries with a crunchy cinnamon-sugar streusel on top. An irresistible crowd-pleaser!


Ingredients

Streusel Topping:

  • ¼ cup coconut oil, melted
  • ¾ cup brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon

Cake:

  • 1/2 cup coconut oil
  • 1 cup granulated sugar
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Zest of one lemon (about 1 teaspoon)
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups fresh blueberries

Instructions

  1. Preheat oven to 350°F. Prepare a 9×13-inch pan with non-stick cooking spray or parchment paper to prevent the cake from sticking to the pan as it bakes. Set aside.
  2. Prepare the streusel topping: melt the coconut oil in a medium microwave safe mixing bowl. Add the brown sugar, flour and cinnamon and mix together with a fork until somewhat crumbly. Place the bowl in the fridge while you make the cake batter.
  3. Make the cake batter: In a large mixing bowl fitted with the paddle attachment, beat the coconut oil and granulated sugar until the sugar starts to dissolve into the coconut oil. Most coconut oil is solid at room temperature, and this is fine! There is no need to melt it.
  4. Add the Greek yogurt and the milk and mix until well combined.
  5. Beat in the eggs, one at a time, until well incorporated. Mix in the vanilla extract, lemon zest and lemon juice.
  6. Add in the flour, baking powder, cinnamon and salt. Mix carefully until just combined. Fold in the fresh blueberries.
  7. Spread the batter evenly into the prepared pan. Crumble the streusel topping evenly over the top of the batter.
  8. Bake for 45 minutes or until a toothpick inserted comes out clean. Serve warm or completely cooled.

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Tag @thebakermama on Instagram and hashtag it #thebakermama

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Comments · 9

  1. Maria Kuhns says

    May 17, 2019 at 6:32 am

    Great recipe! I was wondering if there is a way to cut down on the cup of sugar? Sub in 1/3 cup apple sauce and 1/2 cup sugar? Thanks so much!

    Reply
    • Maegan says

      May 29, 2019 at 5:18 pm

      Hi Maria! I wouldn’t recommend using applesauce in this recipe as the cake is already very moist and I’m afraid the applesauce would make it too moist to bake up. You could certainly try just cutting the sugar in half without substituting anything. If you’re looking for a less sweet cake overall, then that should work great because the streusel has a nice sweetness and the cake has a lot of flavor from the fresh blueberries, lemon, cinnamon and greek yogurt. Hope this helps and that it turns out just the way you want it to. Enjoy!

      Reply
      • Kim says

        June 27, 2021 at 11:07 am

        Can honey be substituted for the sugar?

      • The BakerMama says

        June 28, 2021 at 10:12 am

        Hi Kim! I haven’t tested the recipe with honey so I couldn’t say for sure how it would bake up texture-wise. It’s usually a great substitute and certainly worth a try, but I would recommend using less honey since it is sweeter. I would start with 3/4 cup honey to substitute the 1 cup sugar. Hope this helps and that it turns out just as great! Enjoy!

  2. Donna Gee says

    May 17, 2019 at 10:18 am

    Thx Meghan , I’m the person that also has 4 kids but mine are all grown up and I have three grandkids
    I talk to you in Instagram

    Reply
    • Maegan says

      May 29, 2019 at 5:09 pm

      Hi Donna! It’s always so great to connect with you on Instagram. Thanks so much for following along! 🙂

      Reply
  3. Jenna Gorman says

    July 1, 2019 at 1:40 pm

    These look soooo good! I love baking with Greek yogurt-can’t wait to try these!!

    Reply
  4. rose says

    August 19, 2019 at 7:00 pm

    Can I use blueberry flavored greek yogurt? Can I also use a sprinform pan? If so, what size do you suggest?

    Reply
    • Maegan says

      August 25, 2019 at 4:26 pm

      Hi Rose! Absolutely. The blueberry greek yogurt would be a delicious addition to this cake and if you bake it in a springform pan, I would recommend an 11-inch. Enjoy!

      Reply

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1 (8 ounce) wheel soft-ripened brie cheese
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1. Preheat the grill to medium heat and brush the grates with oil.
2. Slice the peaches in half and remove the pits.
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4. Place baguette slices, peaches (cut side up) and brie wheel on a baking sheet and brush the tops of everything with olive oil.
5. Put everything on the grill with the olive oiled sides down. Brush the tops of the baguette slices and brie wheel with olive oil while the bottoms are grilling.
6. Grill until you have beautiful grill marks and then flip the brie and baguette slices.
7. Remove everything from the grill once the peaches are soft with good grill marks, the brie is melted (about 2-3 minutes per side) and the baguette slices are toasted on both sides.
8. Transfer the brie to a serving plate.
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10. Place the diced peaches on top of the grilled brie.
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12. Sprinkle it with a little sea salt.
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