I mean, cake for breakfast is a real thing right? This Blueberry Coffee Cake is blurring the lines between breakfast, brunch and dessert and I’m not mad about it. A tough Monday? It’s breakfast! A leisurely holiday weekend? It’s brunch! Any time of any day of the week? It’s dessert! While I have a couple coffee cake recipes around here (this Apple Coffee Cake and Lemon Blueberry Cream Cheese Coffee Cake are favorites), I don’t have that many blueberry recipes and it’s time to make that right!
Reasons we love this Blueberry Coffee Cake:
Tips for making Blueberry Coffee Cake:
A combination of oil and Greek yogurt keeps this blueberry coffee cake moist — you need both! Be sure to fluff and level your flour or weight it using a kitchen scale. Honestly, how you measure your flour means the difference between fluffy and dry and dense. Use fresh or frozen blueberries, but if you are using frozen blueberries make sure that you keep them frozen and stir them in just at the last minute, otherwise your cake batter will take on a purple tinge. (*NOTE: I’ve made this coffee cake with both, and I prefer fresh blueberries because frozen release a little more liquid and almost make it too moist, though it is still amazing. Just something to keep in mind!)
Coffee cake variations:
Any berries will do in this recipe! Chopped strawberries or raspberries would be just as great if you have those on hand. Some freshly grated lemon or lime zest would give this coffee cake a nice burst of freshness You can easily turn this coffee cake into coffee cake muffins — simply fill greased muffin pans with batter (¾ full), top with streusel, and bake for 20-24 minutes until a toothpick comes out clean.
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