Blueberry Coffee Cake


 Ok guys, this is inspired by one of my favourite cakes; the original has been in my arsenal for a few years actually, with a different variation each time I make it. This healthy blueberry version is probably the one with the best feed-back.


I’m quite proud with this version being so healthy. It’s full of grains and finer and there’s not butter. I know, I couldn’t believe it either. The moistness from the yogurt, the warming spices form the cinnamon, and fresh, sweet blueberries accented with lemon combined harmoniously to create a delicious cake. The healthy part was just an added bonus. I will say, the topping may be almost entirely sugar, but it’s just so good; I couldn’t resist.

Blueberry Coffee Cake

Cake adapted from Whole Foods and topping adapted form Emeril Legasse


  • Nonstick cooking spray
  • 1 cup whole wheat flour, or combination of oats, quinoa flour, wheat germ etc
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh or frozen, thawed and drained blueberries


  • 2 tablespoons plus
  • 1/4 cup light brown sugar
  • 2 tablespoons butter, cut into small pieces, or melted coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup pecans, toasted and topped

Brown Sugar Glaze

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons lemon juice


  1. Put 2 tablespoons of the whole wheat  flour, sugar, butter and cinnamon in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set aside.


  1. Combine all ingredients together in a small bowl. Set aside until ready to use.


  1. Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside.
  2. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in blueberries.
  3. Spoon batter into prepared pan and sprinkle reserved streusel over the top.
  4. Bake until a toothpick inserted in the center cake comes out clean, 40-60 minutes. Prepare glaze and drizzle as soon as cake comes out of the oven.
  5. Cool completely before serving.

One response to “Blueberry Coffee Cake

  1. Pingback: Blueberry Cornmeal Butter Cake | the windowsill·

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