It’s time for the November Pinterest challenge! Today, I’ll be sharing a Blueberry Coffee Cake recipe!

Blueberry Coffee Cake Recipe

Last month, we went to a family gathering and my brother-in-law brought a blueberry coffee cake that EVERYONE loved! My youngest son couldn’t stop raving about this blueberry coffee cake and made sure I asked for the recipe.  Well, I finally got the recipe and to my surprise it came from a blogger! Here is the pin that inspired this recipe –> Blueberry Coffee Cake

Blueberry Coffee Cake Recipe


Now, my brother-in-law let me know that he doesn’t use the 4 mixes of flour and oats that the original recipe uses. He substituted all of the various flours with all purpose flour. The original recipe does note that you can do this and it’s delicious! The original recipe also splits the batter into two 8″x 8″ pans, which I highly recommend doing. I tried cooking it all in a 9″ x 13″ pan, but the cake tends to rise high in the center and throws off the crumble to cake ratio. It also causes the outside of the cake to become dry, while the inside still bakes. I also increased the blueberries and substituted part of the plain yogurt with blueberry flavored yogurt.

Oh, I should mention that this recipe isn’t for those on a diet. It’s got a lot of sugar and is meant for those who love a good sweet, moist cake. So let’s get to the recipe!

The BEST Blueberry Coffee Cake recipe. Click to Tweet
Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

Yield: 18
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Moist and delicious blueberry coffee cake.



  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon butter, melted
  • 1 cup of pecans, chopped 

Dry Cake Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon table salt

Wet Cake Ingredients

  • 1 ¾ cups full fat plain yogurt, see notes for partial substitution
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 7 tablespoons butter, melted
  • 2 to 2 1/2 cups blueberries, fresh 
  • 1 teaspoon grated lemon zest - optional


  1. blueberry coffee cake crumble topping In a bowl, mix together all the topping ingredients. Set aside.
  2. Prep two 8" x 8" baking dish by lining with parchment paper or greasing with oil or Crisco. Set oven to 350°F.
  3. Blueberry Coffee Cake Dry Ingredients In a large bowl, combine all the dry ingredients. Set aside.
  4. In a bowl, mix together the wet ingredients, except for the blueberries and lemon zest.
  5. blueberry coffee cake wet and dry mix together Add the wet ingredients to the dry ingredients. Mix just until the dry ingredients are mixed in. Fold in the blueberries and lemon zest.
  6. Divide the mix between two 8" x 8" baking dishes. Spread to an even thickness in each dish. See notes.
  7. blueberry coffee cake crumble topping Divide the topping mix evenly between the two 8" x 8" baking dishes. Make sure each cake is fully covered with the topping mix.
  8. Place baking dishes on the center rack in the oven and bake for 35 to 40 minutes. Since all ovens are different, check at 25 minutes and adjust time from there.
  9. Blueberry coffee cake recipe Serve warm or cool and serve.


  • Batter is very thick and will need to be spread into the pan.
  • The cake will rise a lot, so don't worry that it doesn't fill up the sides of the pan.
  • Pecans can be substituted with walnuts or almonds.
  • I use 2 1/2 cups of fresh blueberries, but it can be made with 2 cups.
  • Best to use two (2) 8" x 8" pans. I tried using a large 9' x 13" and the crumble to cake ratio is off. If you really want to cook it in one pan, it takes about 45 minutes, but will cause the outside of the cake to be dry.
  • If substituting frozen blueberries, use 2 1/2 cups. Do not defrost.
  • Substitute 1/4 cup of the plain yogurt with blueberry flavored yogurt for a slight flavor boost.
  • Check cake at 25 minutes. If the middle is not set, cook longer. My cakes took 37 minutes.

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Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


For more Pinterest inspired projects from this month’s Pinterest Challenge hosts, check out the links below ↓

Pinterest Challenge Blog Hop
My Pinterventures
  Cookies Coffee and Crafts  Across the Boulevard
Purple Hues and Me 
My Family Thyme  •  Our Good Life  •  Farm Girl Reformed

Decorate and More with Tip  • Mom Home Guide  Our Unschooling Journey  
 This Autoimmune Life  
Christina Faye Repurposed  Stone Cottage Adventures
Love My Little Cottage  •  My Bijou Life  •  K’s Olympic Nest
 Seeking Serenity & Harmony •  Peony Street  •  DIY Vibes 

 Now, let’s see what the other hosts have created ⇓⇓

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  1. Blueberry coffee cake is one of my favorites. When I was pregnant with my son, I couldn’t stop eating blueberry bake goods. I’ll have to stop buying blueberry bake goods and make this.

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