How can you keep blueberry coffee cake moist?

This coffee cake recipe is incredibly moist, thanks to having plenty of liquid, eggs, and yogurt in the batter. To keep coffee cake moist after baking and cooling, I store it in an airtight container in the refrigerator.

Can you make blueberry coffee cake ahead of time?

Yes, of course! This recipe is a great option to bake entirely ahead of time, even up to two days before serving it. I store it in a covered container in the refrigerator, then let it sit at room temperature for at least 30 minutes before I’m going to serve it.

Can you freeze blueberry coffee cake?

Yes, the baked and cooled coffee cake (or even just some of the leftover pieces) can be frozen in a freezer-safe container or freezer-safe zip-lock bag for up to 3 months.

Can this recipe be made in a muffin pan or loaf pan instead?

Yes, this coffee cake can be made to make new recipes like coffee cake blueberry muffins or a coffee cake loaf instead by using a different pan and adjusting the baking time. For muffins, divide the batter among the cups of a standard 12-cup muffin pan then top with the streusel topping and bake in a 350-degree preheated oven for 18-22 minutes. For a coffee cake loaf, put the batter in a 9x5-inch loaf pan, top with the streusel topping and bake at 350 degrees for 40-50 minutes.

What are some variations on the recipe?

Some variations on this coffee cake are to use 1 ½ cups fresh cranberries in place of the 1 ½ cups blueberries. Or, for a darker color, use light brown sugar in place of the granulated sugar in the crumble topping and batter. Or, try various mix-ins, such as chopped pecans or almonds, or some fresh grated lemon zest or orange zest for a pop of fresh flavor. Also, instead of topping the cake with a crumble and glaze, try serving it with a simple cream cheese frosting.

Blueberry Coffee Cake Recipe

Servings: 9 1x

Scale

Ingredients

For the Coffee Cake Batter:

¼ cup milk of choice
½ teaspoon white vinegar
1 ¼ cups all-purpose flour*
½ cup Maskal Teff Organic Ivory Teff Flour
¾ cup cane sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine salt
¾ cup plain 2% or full-fat Greek yogurt
3 tablespoons avocado oil
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups fresh blueberries

For the Crumble Topping:

2 tablespoons Maskal Teff Organic Ivory Teff Flour
2 tablespoons all-purpose flour*
¼ cup cane sugar
1 teaspoon ground cinnamon
3 tablespoons butter, softened

For the (Optional) Glaze:

½ cup powdered sugar
1 to 2 teaspoons milk of choice

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Instructions

Preheat the oven to 350°F and mist a 9×9-inch square baking pan or 9-inch round cake pan with cooking spray or line with parchment paper.
To a glass measuring cup, add the ¼ cup milk and ½ teaspoon white vinegar. Stir, then set aside to thicken while making the crumble topping.
To make the crumble topping: In a small bowl, combine the 2 tablespoons flour, 2 tablespoons teff flour, ¼ cup sugar, the cinnamon, and the softened butter. Using a form, mix the ingredients together until a crumb mixture forms; set aside.
To finish the batter: In a mixing bowl or the bowl of a stand mixer, add the 1 ¼ cups flour, ½ cup teff flour, ¾ cup sugar, the baking powder, baking soda, and fine salt; whisk together.
To the batter, add the yogurt, oil, eggs, vanilla extract, and the milk and vinegar mixture from Step 2. Stir together until the batter is smooth. Gently fold in the fresh blueberries until they’re incorporated.
Pour the batter into the prepared baking pan, smoothing it out evenly with a spatula. Sprinkle the crumb topping over the top. Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Remove from the oven and let cool before cutting into 9 pieces.
For the optional glaze, in a small bowl, stir together the powdered sugar and milk, adding 1 teaspoon at a time until a drizzling consistency is achieved. Drizzle the glaze over top of the cooled coffee cake or over top of individual pieces just before serving.

Notes

* For gluten free: Use an equal amount of 1:1 gluten-free baking flour in place of the all-purpose flour in the crumble topping and the batter. The Maskal Teff Organic Ivory Teff Flour is naturally gluten free.

For dairy free: Use coconut oil instead of butter in the crumble topping; use a dairy-free yogurt, such as almond milk yogurt, in place of the Greek yogurt in the batter; and use dairy-free milk in the batter and optional glaze.

Nutrition Information

Serving Size: 1 piece
Calories: 311
Fat: 10 g
(Sat Fat: 3 g)
Sodium: 258 mg
Carbohydrate: 48 g
(Fiber: 2 g
Sugar: 24 g)
Protein: 7 g
Cholesterol: 51 mg

Dietary

Dairy-Free Gluten-free Nut-free Vegetarian

Recipe By: Ana Ankeny