Blueberry Coffee Cake Recipe
This coffee cake is sweet and delicious!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry cake, coffee cake
Servings: 8
Calories: 283kcal
- ¾ cup milk
- 1 egg
- 5.3 ounces vanilla yogurt
- 3 Tablespoons canola oil
- 2 cups flour
- 2 ¼ cups blueberries
- ½ cup sugar
- 2 Tablespoons sugar for topping
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Preheat oven to 400 degrees. Spray 9 inch round baking dish with cooking spray and set aside.
In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
In a separate bowl, whisk together egg, milk, canola oil, and yogurt.
Stir together wet and dry ingredients until just combined.
Slowly fold in 1 1/4 cups of blueberries, saving the last 1/2 cup for the top of the cake.
Pour batter into prepared baking sheet and top with remaining blueberries.
In a separate bowl, mix together remaining sugar, nutmeg, and cinnamon. Sprinkle over the unbaked cake.
Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Calories: 283kcal | Carbohydrates: 50g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 389mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 2mg