Written by Jordan Elbaum, Food Photographer & Recipe Developer
I am really happy to work with our sponsor, The U.S. Highbush Blueberry Council, today to share this better-for-you blueberry coffee cake recipe with you!
Better-For-You Blueberry Coffee Cake is the name of the game for today’s recipe. We’re moving into the fall season which means cooler weather and cozier foods. Coffee cake is just about as cozy as it gets, isn’t it? The warming aroma of cinnamon and cake for breakfast get me every time.
I’ve made this blueberry coffee cake with yogurt for extra moistness and texture. I’ve swapped refined sugar for blueberries which add a burst of natural sweetness to this recipe. Blueberries are also a good source of fiber which can help keep you fuller for longer!
Ingredients You’ll Need To Make Autumn Blueberry Coffee Cake
- Yogurt (I used dairy free but any yogurt will work)
- Gluten-Free All Purpose Flour
- Baking Soda
- Sea Salt
- Cinnamon (like lots of cinnamon)
- Coconut Sugar
- Almond Flour
- Coconut Oil
How Do You Make A Coffee Cake Streusel Topping?
Streusel is possibly one of the greatest tasting things on this planet. In this coffee cake recipe, I made a grain free streusel – but do not let that fool you, it’s delicious. The streusel is made with pecans, walnuts, coconut sugar, cinnamon and coconut oil. The coconut oil at room temperature, allows for the mixture to create “clumps” in a good way. When they bake they get crisp and caramelized just how you want them.
How Do You Keep Blueberries From Sinking To The Bottom Of The Cake?
I have a special blueberry hack for you! It’s so easy. Add your blueberries to a bowl before adding them to your batter and toss them with about 1 tablespoon of flour, making sure they’re all coated. This will keep them suspended in your batter instead of sinking to the bottom.
What Makes Coffee Cake A Coffee Cake?
Firstly, I believe it’s called coffee cake because people have eaten it for years alongside coffee. Some coffee cake recipes have coffee in them although the original coffee cake recipe is coffee-free – the coffee is served on the side.
How Do You Store The Autumn Blueberry Coffee Cake?
Feel free to keep the coffee cake covered and on your counter for 2-5 days, then I would stick it in the refrigerator to prevent mold. Since it’s so moist, if you live in a humid climate (like me) things mold more quickly. If you’re so blessed to actually be having real fall weather, then your cake might last a bit longer on the counter.
How I Refrigerate Blueberry Coffee Cake!
Since this blueberry coffee cake has yogurt in it along with blueberries, I advise you to leave it on your counter for 3-5 days. I would store it in the fridge or cut it into squares and freeze it. It makes for a great little snack if you have friends or family in town!
Can Blueberry Coffee Cake Be Frozen?
Absolutely! I have had coffee cake in the freezer for up to 2 months.
Is This Coffee Cake Gluten-Free?
This particular coffee cake is gluten-free using an all purpose gluten-free flour.
This recipe has been created for National Fruits &Veggies Month, which is right now – September! Did you know that 80% of Americans don’t meet their recommended intake of fruit? Now, I’m not saying you should get all of your fruit from desserts but adding it to something like a better-for-you version of your favorite foods is surely a start.
Fun Facts About Blueberries:
- 1 cup of blueberries is considered one serving of fruit
- 1 cup contains just 80 calories and is also a good source of fiber
- Contributes essential nutrients including, vitamin C, vitamin K, manganese, fiber, and phytonutrients called polyphenols.
- Contains anthocyanins- which are compounds that give blueberries their blue color.
- They’re a good source of fiber and vitamin C, containing ~4g and 14 mg respectively.
- They’re an excellent source of vitamin K and manganese containing 29 mcg and 0.5 mg respectively.
All blueberry facts above have come from The U.S. Highbush Blueberry Council
The fall is totally baking season for me and this better-for-you blueberry coffee cake with yogurt is just the beginning. In order to feel my best and keep my blood sugar levels stable, I make my favorite foods a little bit more nutritious. You don’t always have to sacrifice flavor when you’re adding in a bit more fruits and vegetables to your baked goods.
I hope you love this recipe and if anything, it inspired you to bake with and eat more blueberries! P.s. please leave a comment if you try the blueberry hack – it’s such a game changer!
Prep Time: 15 min | Cook Time: 42 min | Servings: 9
- 2 Eggs
- 1 Cup Yogurt (I used dairy free)
- 1 ½ cups Coconut Sugar
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 1 ½ Cups Fresh Blueberries
- 2 Cups + 1 Tbs All Purpose Gluten-Free Flour
- ½ tsp Baking Soda
- ¾ Cup Pecans, chopped
- ½ Cup Walnuts, chopped
- ⅓ Cup Coconut Sugar
- 1 tsp Ground Cinnamon
- ¼ tsp Sea Salt
- 3 Tbsp Coconut Oil, room temperature
- Preheat oven to 350F
- In a medium bowl add eggs, yogurt and coconut sugar and mix until well combined.
- Add to wet mixture – 2 cups gluten-free all purpose flour, baking soda, and salt. Mix to combine and set aside.
- In a small bowl, place blueberries and 1Tbsp of flour, shaking the blueberries around until they are evenly coated.
- Gently add the blueberries into the batter, folding them in so none of them pop, set aside.
- Combine all ingredients into a medium bowl and mix until everything is coated with coconut oil. You may create some clumps (which is what you want)
- Pour half of the batter into a greased and parchment lined, 8×8 pan and sprinkle half of the streusel topping.
- Pour the second half of the batter and sprinkle with remaining streusel.
- Bake for 42 min or until the toothpick comes out clean.