The Ultimate Blueberry Yogurt Coffee Cake

May 21, 2024 jonathan.h.neil

When it comes to baking, few things bring more joy than sharing a delicious homemade treat with friends and family. My Blueberry Yogurt Coffee Cake has been a hit at every occasion, and I’m thrilled to share this beloved recipe with you today.

This coffee cake holds a special place in my heart. I first made it for my good friend who moved to the UK. On one of his return trips back stateside, I surprised him with this coffee cake, and he loved it. The combination of moist cake, fresh blueberries, and a crunchy streusel topping is simply irresistible.

Every year, I participate in the No Kid Hungry bake sale, and the mini versions of this coffee cake are always a crowd favorite. People fawn over the coffee cakes and my lemon bars. In fact, some friends even place preorders when they know the bake sale is coming up, ensuring they don’t miss out on these delectable treats.

This is the exact coffee cake recipe I rave about in the cooking classes at Williams Sonoma. It’s always exciting to share the nuances of baking with enthusiastic home cooks.

Understanding Your Ingredients: Vanilla and Cinnamon

Cinnamon Varieties:

Vietnamese Cinnamon: Super fragrant and strong in cinnamon flavor. It’s perfect for adding a bold, sweet spiciness to your dishes.
Indonesian Cinnamon: More earthy and complex, lending itself well to savory applications.
Saigon and Ceylon Cinnamon: The most common types, versatile for both savory and sweet applications.

I love blending different types of cinnamon to intensify and round out the flavor in my recipes.

Vanilla Varieties:

Madagascar Vanilla: My go-to vanilla, known for its robust flavor due to its high vanillin content. It’s perfect for most recipes.
Tahitian Vanilla: I find it has an almost hint of coconut flavor and a cool vanilla type of feel, making it unique and refreshing.
Mexican Vanilla: Has a smooth, creamy flavor with a hint of spice and almost a cinnamon aftertaste.

I prefer using vanilla paste because its flavor is more concentrated and doesn’t include the alcohol content found in vanilla extract.

Blueberry Yogurt Coffee Cake Recipe

Ingredients

Coffee Cake Base

12 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 ½ teaspoons vanilla paste
1 ¼ cups Greek yogurt (plain or vanilla)
2 ½ cups cake flour, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon Vietnamese cinnamon

Streusel Topping

1/3 cup light brown sugar, packed
2/3 cup all-purpose flour
1 tablespoon Vietnamese cinnamon
1 tablespoon Saigon cinnamon
1 tablespoon dry Tahitian vanilla beans
¼ teaspoon salt
4 tablespoons cold unsalted butter, cubed

Filling

1 ½ cups fresh blueberries
¼ cup all-purpose flour
1 teaspoon lemon zest

Yield

Two 8-inch coffee cakes
12 mini coffee cakes

Instructions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, light, and pale yellow.
Scrape the sides of the bowl and turn the mixer back onto low. Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next.
Combine the vanilla and yogurt in a small bowl and set aside.
In a medium-sized bowl, sift together all of the dry ingredients.
With the mixer on low, begin adding the flour mixture and yogurt mixture in thirds, alternating between the two until everything is incorporated.
Remove the base from the mixer and set aside.
In a medium bowl, combine all the ingredients for the Streusel Topping. Use a fork to press through the mixture until everything is fully combined. Set aside.
In a separate bowl, combine the flour and lemon zest. Rinse the blueberries and drain well. Toss the blueberries in the flour mixture until they are all coated.
Preheat the oven to 350°F (175°C).
Prepare an 8-inch springform pan with nonstick baking spray.
Fold the prepared blueberries into the cake base. Spread an even layer of the base across the bottom of the pan. Top with a liberal layer of streusel.
Repeat this process one more time, reserving enough batter and streusel to heavily coat the top of the cake. Use all the blueberries on the interior.
Optionally, double the streusel topping to ensure enough for layering and the top. Typically, you will have about ½ cup of streusel left after finishing the cake.
Bake the cake on the center rack of the oven for about 50–60 minutes. The streusel should be deep golden brown and crisp. A toothpick inserted into the center of the cake should come out clean.
Allow the cake to cool for 20–30 minutes on a cooling rack.

I hope you enjoy making and sharing this Blueberry Yogurt Coffee Cake as much as I do. It’s perfect for any occasion, whether it’s a casual brunch, a special celebration, or a charitable bake sale. Happy baking!