Blueberry Muffin Coffee Cake


I love brunch don’t you? It used to occur after sleeping in and rolling into our favorite restaurant around noon. Now, after getting up at 7 with Hugo, having breakfast, sometimes going back to sleep for a bit, and having no energy for cooking- we roll into our favorite restaurant and play a game defense with Hugo, trying to eat with one hand while also blocking him from knocking all the food off the table. Sometimes this just isn’t worth it, and on those days I’m glad for recipes like this. 
This coffee cake is essentially my favorite Blueberry Muffin recipe baked as a cake with a brown sugar topping. It’s super moist and full of plump berries in every bite. It takes all of 10 minutes to whip up which is perfect for those days when we want something lovely to enjoy with our coffee- but Hugo is demanding all of our attention. (I could dream up new brunch menus for every single weekend- it is by far my favorite meal of the day!)

PS- I have a 4 month old and that is crazy. I have several Mama/Baby related posts stored up in my mind to share with you soon! :)


Blueberry Muffin Coffee Cake

Blueberry Muffin Coffee Cake

Yield: 9 servings


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup yogurt, plain or greek
  • 2 cups blueberries, fresh or frozen


  • 4 tablespoons brown sugar
  • 1 tablespoon flour
  • 3 teaspoons melted butter
  • large pinch of cinnamon


  1. Preheat oven to 350º. Lightly grease or spray an 8x8 or 9x9 baking pan.

For the topping:

  1. Stir together the flour, brown sugar, and cinnamon. Stir in the butter until mixture is crumbly.

For the cake:

  1. In a small bowl, whisk together flour, baking powder and salt and set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and yogurt until smooth. Add flour mixture and stir until just combined. Gently fold in blueberries.
  3. Pour batter into baking pan- sprinkle with topping.
  4. Bake at 350º for about 40 minutes, until a toothpick inserted into the center comes out clean.
  5. Cool slightly before serving.


Recipe adapted from: The Vintage Mixer

Nutrition Information:
Yield: 9 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. This cake looks super delicious, especially considering I’m a huge blubbery muffin lover!

    I can’t believe Hugo is already 4 months old…It feels like yesterday you posted the photos of the baby shower! He’ll be a little man in no time!
    Also, can’t wait for the baby-related posts!

    xo, Elisa

  2. I LOVE that you turned a classic blueberry muffin into a cake…and added brown sugar topping (HELLO YUM!) I can’t wait to make this for a Sunday morning breakfast! Especially since it has Greek yogurt, which makes cakes SO moist! Pinned :)

  3. Yum! I love coffee cake. This looks so good.

    Yay!! Please share more baby/mama posts! Also, how is he four months old?!?!

  4. i made this last night – absolutely delish! i didn’t have yogurt, but used fat free sour cream and it turned out great! wondering if you store this on the counter at room temp or in the fridge? it won’t last long (because it’s so good!), but just wondering the best way to store it while we enjoy?

    1. I think you can store overnight on counter no problem, but any longer, pop it in the fridge!

  5. I baked this deliciousness today – it’s excellent! Used Kefir instead of yogurt, gives it great flavour. The brown sugar topping is a great touch! Will be making this again, thank you for the recipe :)

  6. I made this for company. I took a hint from above and made it the night before which made breakfast very easy. There is none left. Everyone loved it from the toddler up to the grandpa!

    ps I stored it on the counter with some foil over the top. it was fine.

  7. Best coffee cake ever!!! I’ve made this multiple times now, the last being for brunch following my son’s Baptism…I’ve never gotten so many compliments on something before! It’s even better the day after you bake it, too.
    I used to work with your mom, Audra….such a lovely person:)

  8. Has anyone doubled this recipe for a 9×13 pan? I’m wondering what the bake time would be. Thanks for any info.

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