Blueberry Coffeecake

Blueberry Coffeecake

All credit goes to my Aunt Ellen for this delicious recipe she found years ago.  I’ve probably made it a few dozen times over the last several years and with a few slight modifications believe it is just about perfect now.  Enjoy!!

Blueberry Coffeecake

Servings 10


  • 1/4 c butter softened
  • 1/4 c plain Greek yogurt
  • 1 1/8 c white sugar divided
  • 1 egg
  • 3/4 c white flour
  • 1/4 c wheat flour
  • 1 t baking powder
  • 1 t vanilla extract
  • 2 c blueberries fresh or frozen
  • 1 t cinnamon


  1. Preheat oven to 350F degrees.

  2. Coat a 9-inch spring-form cake pan with coconut oil or cooking spray.

  3. In a medium size bowl, beat butter and yogurt with a hand mixer until creamy.

  4. Slowly add 1 c sugar, then add the egg.

  5. In a large size bowl, combine flours and baking powder

  6. Stir in butter mixture.  Add vanilla.  Then fold in blueberries.

  7. Pour batter into pan.

  8. Combine remaining 1/8 c sugar and cinnamon.  Sprinkle over batter.

  9. Bake for 1 hour and allow cake to cool before serving.

Recipe Notes

Note: Adapted from Cooking Light