Blueberry Coffee Cake Recipe
This blueberry coffee cake strikes a lovely balance between wholesome and indulgent — juicy berries tucked into a tender, lightly spiced crumb flavored with cardamom, cinnamon, and a bright pop of lemon. A generous oat streusel on top adds that satisfying crunch you'd expect from a proper coffee cake, while whole wheat pastry flour and Greek yogurt keep things a little lighter than your average bakery slice. It's the kind of recipe that works equally well as a lazy weekend breakfast, a brunch centerpiece, or an afternoon treat alongside your favorite cup of coffee.
Ingredients Check off as you gather
Instructions Step-by-step
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Preheat the oven to 350F. Prepare a 9-inch springform pan with oil (and parchment on the bottom if desired).
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In a bowl add brown sugar, flour, oats, cinnamon, and salt. Cut the butter in until a coarse crumble forms. Set the bowl aside.
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In a large bowl mix together flour, sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Cut the cold butter into the dry ingredients with a pastry cutter, forks or fingers (make sure your hands are not too warm) combine until the mixture resembles a coarse meal.
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Whisk together oil, milk, sour cream, eggs, vanilla, lemon zest and juice.
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Fold the wet ingredients gently into the flour mixture. It will be thick.
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With a rubber spatula spread 2/3 of the mixture in the pan and sprinkle 1 cup of the berries evenly on top. Spread the remaining batter on the top (drop small scoops evenly around and spread the dough over the berries). Top with the remaining blueberries. Spread the streusel evenly over the top.
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Bake at 350F for 55-70 minutes, until set in the middle.
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Cool on a wire rack for 20-30 minutes before cutting.
Nutrition Per serving · with all ingredients
Estimates calculated from the full ingredient list as written. Substitutions or omissions will shift the values below.
364kcal
Calories
7g
Protein
42g
Carbs
19g
Fat
4g
Fiber
190mg
Sodium