Blueberry Coffee Cake

Blueberry Coffee Cake

Order Easter meals
Reserve your Easter meal by 4/2 and schedule time for pickup. Just reheat and enjoy.

Coffee cake makes a perfect addition to your Easter brunch, especially when it's stuffed with blueberries and topped with slivered almonds. You can also make this a couple of days ahead and store in the refrigerator until ready  just wrap it tightly in plastic wrap once cooled. 

Total time: 1 hr 

Serves 4 to 6 


Nonstick cooking spray 
2 tablespoons plus 1 cup whole wheat pastry flour, divided 
¼ cup light brown sugar 
2 tablespoons unsalted butter, cut into small pieces 
½ teaspoon ground cinnamon 
¼ teaspoon ground cardamom 
½ cup all-purpose flour 
¼ cup sugar 
2 teaspoons baking powder 
½ teaspoon baking soda 
¼ teaspoon fine sea salt 
1 cup nonfat plain yogurt or blueberry yogurt 
1 teaspoon pure vanilla extract 
2 eggs 
2 cups fresh or frozen (thawed and drained) blueberries, divided 
 cup sliced almonds 


Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, brown sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside. 

Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs, then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries. 

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds. Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve. 

Explore more