Blueberry Streusel Coffee Cake Recipe with Greek Yogurt

This Blueberry Coffee Cake is tender, buttery, and packed with juicy blueberries in every bite. A generous layer of cinnamon streusel bakes into a crisp, clumpy topping that feels straight from a bakery. It’s ideal for brunch, holiday mornings, or an afternoon treat with coffee, and the method is simple enough for a busy weekend while delivering an impressive result.

If you enjoy blueberry baked goods, try lemon-poppy muffins or a warm blueberry cobbler next time you bake—these same fresh flavors work well across breakfast and dessert recipes.

Why You’ll Love This Recipe

• Bakery-style streusel: Buttery, sweet, and crisp clusters on top.
• Blueberry-forward: Generous berries throughout each slice keep the cake moist and flavorful.
• Moist crumb: Greek yogurt adds richness and tenderness without heaviness.
• Easy method: No mixer required—two bowls and a spatula are all you need.
• Versatile: Great for brunch, gifting, or serving as a casual dessert.

Ingredients & Substitutions

How to Make Blueberry Coffee Cake

Quick Overview

• Prepare streusel topping.
• Whisk wet ingredients together.
• Gently add dry ingredients and fold until just combined.
• Fold in frozen blueberries and transfer batter to the pan.
• Top with streusel and bake until set.

Step-by-Step Instructions

1. Prep and make the topping: Heat the oven to 350°F (177°C). Line a 9×9-inch pan with parchment and grease lightly. In a medium bowl combine 1 cup flour, 3/4 cup packed light brown sugar, and 1 1/2 teaspoons ground cinnamon. Stir in 8 tablespoons melted butter with a fork until large clumps form. Set aside.
2. Mix the wet ingredients: In a large bowl whisk together 1/2 cup melted butter, 1 cup packed light brown sugar, 2 large eggs, 1 tablespoon vanilla, and 1 cup plain Greek yogurt until smooth.
3. Add the dry ingredients: Sprinkle 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 2 teaspoons ground cinnamon over the wet mixture. Gently fold with a spatula until just combined; the batter will be thick.
4. Fold in the blueberries: Fold 2 cups frozen blueberries into the batter without thawing.
5. Assemble and bake: Spread the batter evenly in the prepared pan and sprinkle the streusel on top. Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool at least 20 minutes before slicing. Serve warm or at room temperature.

Serving Suggestions

This coffee cake pairs beautifully with a fresh pot of coffee, black tea, or a lightly sweetened latte. For brunch, serve alongside yogurt bowls, fresh fruit, or scrambled eggs to balance the sweetness.

Most Common Mistakes

• Thawing the berries: Causes excess moisture and streaky batter.
• Overmixing: Produces a tough, dense cake instead of a tender crumb.
• Underbaking: The thick batter needs time; check the center before removing from the oven.
• Skipping parchment: Makes removal messy; lining the pan ensures neat slices.

Additions & Variations

• Nutty streusel: Fold 1/2 cup chopped pecans or walnuts into the crumb topping.
• Mixed berries: Replace half the blueberries with raspberries or blackberries for variety.
• Powdered sugar glaze: Whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and 1/4 teaspoon vanilla for a light drizzle.
• Cream cheese icing: Beat 2 ounces softened cream cheese with 1/2 cup powdered sugar and 1–2 teaspoons milk until smooth; thin slightly before pouring over warm cake.

More Breakfast Recipes

Main

Best Grilled Hamburger Recipe

Side Dish

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Sauce

Burger Sauce Recipe

Side Dish

Sautéed Mushrooms for Burgers

Blueberry Coffee Cake with Extra Streusel

Brianna May

This Blueberry Coffee Cake is soft, buttery, and studded with juicy blueberries. A thick cinnamon streusel bakes into crunchy, clumpy topping—perfect for brunch or a cozy coffee break.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12 servings

Equipment

• Mixing bowls
• Baking spatula
• Parchment paper
• Liquid measuring cup
• Measuring spoons
• 9 × 9 inch pan
• Whisk

Ingredients

Streusel Topping

• 8 Tablespoons (114 g; 1 stick) salted butter, melted
• 1 cup (130 g) all-purpose flour
• ¾ cup (150 g) packed light brown sugar
• 1 ½ teaspoons ground cinnamon

Cake

• ½ cup (114 g; 1 stick) salted butter, melted
• 1 cup (200 g) packed light brown sugar
• 2 large eggs
• 1 Tablespoon vanilla extract
• 1 cup (240 g) plain Greek yogurt (whole milk or 2%)
• 2 cups (260 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon Morton kosher salt*
• 2 teaspoons ground cinnamon
• 2 cups frozen blueberries (do not thaw)

Instructions

1. Prep and make the topping: Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment and lightly oil. In a medium bowl combine 1 cup flour, 3/4 cup brown sugar, and 1 1/2 teaspoons cinnamon. Pour in 8 tablespoons melted butter and mix until large clumps form. Set aside.
2. Mix the wet ingredients: In a large bowl whisk together 1/2 cup melted butter, 1 cup brown sugar, 2 eggs, 1 tablespoon vanilla, and 1 cup Greek yogurt until smooth.
3. Add the dry ingredients: Sprinkle 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 2 teaspoons cinnamon over the wet mixture. Fold gently until just combined; batter will be thick.
4. Fold in the blueberries: Gently fold 2 cups frozen blueberries into the batter without thawing.
5. Transfer to the pan: Spread batter evenly in the prepared pan and sprinkle the streusel on top.
6. Bake: Bake 45–50 minutes, or until a toothpick in the center comes out clean. Cool at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

• Kosher salt: Recipes here are tested with Morton kosher salt. If using table salt, reduce the amount.
• Frozen blueberries: Use them straight from the freezer to avoid excess liquid and color bleed.
• Melted butter: Creates a denser, moister crumb. For a lighter texture, cream softened butter with the sugar instead.
• Don’t overmix: Overmixing makes the cake tough.
• Bake until set: Overbaking will dry the cake; look for a lightly springy top.
• Variations: Stir 1/2 cup chopped pecans into the streusel, or add a simple powdered sugar glaze or cream cheese icing after the cake cools slightly.

Nutrition

Calories: 410 kcal |
Carbohydrates: 60 g |
Protein: 6 g |
Fat: 16 g |
Saturated Fat: 10 g |
Sodium: 315 mg |
Sugar: 34 g

Nutrition information is automatically calculated and should be used as an approximation.