Yogurt or Buttermilk Blueberry Coffee Cake

This blueberry coffee cake is soft, tangy, and bursting with sweet blueberries. Using yogurt or buttermilk adds a tender texture, while frozen blueberries ensure vibrant flavor without streaking.

Yield

12 servings

Ingredients

For the Cake:

• 1/2 cup plain yogurt or buttermilk
• 1/2 cup whole milk
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups frozen blueberries (do not thaw)

For the Crumb Topping:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup unsalted butter, melted

Instructions

Step 1: Prepare the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the yogurt or buttermilk and milk, mixing until just combined.
5. Gently fold in the frozen blueberries, tossing them first in a tablespoon of flour to prevent sinking.

Step 2: Make the Crumb Topping

1. In a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon.
2. Add the melted butter and stir until crumbly.

Step 3: Assemble and Bake

1. Pour the batter into the prepared baking pan, spreading it evenly.
2. Sprinkle the crumb topping evenly over the batter.
3. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool and Serve

1. Let the coffee cake cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.

Kitchen Tips

1. Frozen Blueberries: Do not thaw frozen blueberries before using. This prevents streaking and helps them maintain their shape.
2. Coating Tip: Toss the frozen blueberries in 1 tablespoon of flour before folding them into the batter to keep them evenly distributed.
3. Flavor Boost: Add 1 teaspoon of lemon zest for a fresh, citrusy twist.
4. Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutritional Information (Per Serving)

Calories, 250 | Protein, 4g | Carbohydrates, 36g | Fiber, 1g | Net Carbohydrates, 35g | Fat, 10g | Saturated Fat, 6g | Cholesterol, 45mg | Sodium, 140mg | Sugars, 22g | Glycemic Index, Medium