It’s time for the November Pinterest challenge! Today, I’ll be sharing a 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.
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.
Blueberry Coffee Cake
Moist and delicious blueberry coffee cake.
Ingredients
Topping
- 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
Instructions
In a bowl, mix together all the topping ingredients. Set aside.- Prep two 8" x 8" baking dish by lining with parchment paper or greasing with oil or Crisco. Set oven to 350°F.
In a large bowl, combine all the dry ingredients. Set aside.
In a bowl, mix together the wet ingredients, except for the blueberries and lemon zest. 
Add the wet ingredients to the dry ingredients. Mix just until the dry ingredients are mixed in. Fold in the blueberries and lemon zest. - Divide the mix between two 8" x 8" baking dishes. Spread to an even thickness in each dish. See notes.
Divide the topping mix evenly between the two 8" x 8" baking dishes. Make sure each cake is fully covered with the topping mix.- 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.
Serve warm or cool and serve.
Notes
- 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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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.
That’s funny. My pregnancy fruit was strawberries. I could eat a whole large basket of them. Yes, try this cake…it’s soooo good.
Yum! I think my kids will love this!
Erlene this looks delicious! My husband is a HUGE blueberry fan. I think I will surprise him with this dessert on Thanksgiving. Pinned 🙂
Looks delicious! Coffee cake always reminds me of family gatherings when I was young. After dinner while us kids went to play the adults all sat around the table eating coffee cake and drinking coffee.
Me too! Although, I remember coffee cake being dry. This one is super moist and tasty.
That looks delicious! We have a favorite blueberry coffee cake recipe in our house but I never thought of adding pecans to it; I just love pecans. Pinned.
I love the nutty flavor pecans adds to the topping. Really nice texture play.
This looks delicious, my husband is going to love this!
I don’t normally like coffee cake, but this one, I like. I hope you try it.
Pinned! I’ve never made a blueberry coffee cake before. I can’t wait to try it.
I hope you try it. It’s so good!
Blueberry coffee cake is one of my favorites. I’m often lazy and just use a mix, but I’m going to give this recipe a try, it looks delicious.
I never used to like coffee cakes because I always thought they were too dry. This one totally changed my mind. I hope you try it.