Blueberry Coffee Cake

Breakfast, Desserts, Summer

This Blueberry Coffee Cake is one of my all time favorites for breakfast cakes. The streusel topping has a little bit of cardamom to make it that much more special with juicy blueberries and a rich classic coffee cake crumb.

Blueberry Cardamom Coffee Cake

How to Make Blueberry Coffee Cake:

  1. Make the Streusel Topping. Mix together the sugars and flour with the spices and the melted butter then use your hands to make little clumps and clusters. Once it all comes together, set it aside.
  2. Whisk together all the dry ingredients for the cake. In a large bowl whisk together the flour with the baking soda, baking powder, salt and spices (don’t forget the cardamom!).
  3. Combine the wet ingredients. Use a stand up mixer with the paddle attachment to beat together the butter and sugar until light and fluffy then add the eggs one at a time. Once those are all in there, add the yogurt (or sour cream!) with the vanilla.
  4. Mix it all together. Add the dry ingredients to the wet just until combined.
  5. Bake! Add the batter to a prepared pan then evenly top with the blueberries and streusel. Bake just until a toothpick comes out clean.
  6. Remove from pan. Let the cake cool for about 15 minutes then lift out of the pan and place on a wire rack to cool completely before serving.

Blueberry Cardamom Coffee Cake

Blueberry Cardamom Coffee Cake

Can you freeze blueberry coffee cake?

Yes! I like to do it in individual pieces so you can thaw and eat a little bit at a time. Just cut up the cooled cake, wrap each piece in a couple layers of plastic wrap then place in a zip-top bag and place in the freezer. It’ll keep for up to 3 months. When you’re ready to eat just let it thaw on the counter and eat immediately.

Blueberry Cardamom Coffee Cake

Tips and Tricks

  • Use full fat dairy! I use greek yogurt in this recipe but you could also use sour cream. Just make sure that it’s full fat or as close as you can get to that, it’s what gives this coffee cake that classic tight crumb.
  • Use whatever berries you want. I used blueberries but raspberries and blackberries would also be good! Just make sure it’s a nice single layer as too much would lead to extra juices.
  • Parchment Sling! The parchment sling with the pan is very important, it allows you to lift out the cake of the pan for easy presentation and serving.


Blueberry Coffee Cake Recipe

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving Size: 8
Calories: 340kcal
This blueberry coffee cake is one of my all time favorites for breakfast cakes. The streusel topping has a little bit of cardamom to make it that much more special with juicy blueberries and a rich classic coffee cake crumb.


Spiced Streusel Topping:

  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 8 tablespoons unsalted butter, melted
  • 1 1/3 cups all-purpose flour

Coffee Cake:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 8 tablespoons butter, at room temperature
  • 3/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 cup Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries


  • Preheat the oven to 350F. Spray and line a 9 x 9-inch circular or square baking pan so that the parchment paper has extra flaps coming off the sides. This way you’ll be able to lift the cake out of the pan. You can also use a spring-form pan. Just makes sure it’s about 3-inches up the sides because this guy rises a bit.

To Make the Streusel:

  • In a medium bowl, combine the sugars, spices, butter and flour. The mixture will be clumpy and moist. Set it aside.

To Make the Cake:

  • In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, cardamom and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the yogurt and vanilla. Add the dry ingredients, in two batches, until barely combined.
  • Pour the batter into the prepared baking pan, smoothing out the top so it’s nice and even. Add the blueberries to the top and spread them out so they’re in one even layer. Top the blueberries with the streusel topping. Transfer to the oven to bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the center.


To Freeze:
I like to do it in individual pieces so you can thaw and eat a little bit at a time. Just cut up the cooled cake, wrap each piece in a couple layers of plastic wrap then place in a zip-top bag and place in the freezer. It'll keep for up to 3 months. When you're ready to eat just let it thaw on the counter and eat immediately.
Stand Up Mixer | Measuring Spoons | Silicone Spatula | Stainless Steel Bowls | Measuring Cups | Kitchen Towels | 9x9-Inch Baking Pan |
Keywordblueberry, coffee cake
Calories: 340kcal | Carbohydrates: 43g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 34mg | Sodium: 30mg | Potassium: 35mg | Fiber: 21g | Sugar: 2g | Vitamin A: 43IU | Calcium: 89mg | Iron: 3mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Did you make this recipe? Let me know on Instagram!

Looking for more sweet breakfast ideas? Here are some of my favorites:

Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply Jess May 13, 2020 at 6:25 pm

    I just wanted to give a heads up that I think you may have calculated the calories on this without the topping. That’s what myfitnesspal tried to do at first. When I calculated this, it comes out to 554 calories per slice if you cut it into 9 pieces (not 8, as written).

  • Reply Ioannis August 23, 2016 at 5:40 am

    Can you give this recipe with grammars (gr) instead of the “spoon and cup” things , please ?

    • Reply Adrianna Adarme August 24, 2016 at 4:15 am

      Hi Loannis, I only provide cups. This is a very American thing. There are plenty of conversions to grams, for instance, 1 cup of all-purpose flour is 125G. 1 cup of sugar is 200g. 🙂

  • Reply Julia August 22, 2016 at 7:09 pm

    This recipe sounds so delicious ~ I can’t wait to try it out! Unfortunately blueberries are not in season in New Zealand at the moment, so I’m wondering if I could use frozen blueberries (defrosted overnight) instead?

    Also, do you think I could just use one type of sugar?

    Many thanks 🙂

    • Reply Adrianna Adarme August 24, 2016 at 4:16 am

      Yes, of course. Those would work great. Sure re: one type of sugar. I would go with white. I used the brown for a bit of texture and flavor but white would work just fine. 🙂

  • Reply Lynn | The Road to Honey August 21, 2016 at 5:33 am

    With every trip, like you, I always go in with the intentions of packing light. But then I start to think. . .what if it rains???. . .I need shoes that will keep my feet dry. What if it is cold at night???. . .better pack a sweater. . .no, make that a coat. Before you know it the luggage can barely close. Such is life.

    But this coffee cake. . .outstanding! I’m all about the blueberries as of late and they look so plump and juicy peaking out of those squares. And pair them with cardamon? Mmmm. . .my taste buds are already going berserk.

    • Reply Adrianna Adarme August 22, 2016 at 1:45 pm

      SAME. And you know what, I’m here in Copenhagen and still wish I had more stuff haha. I forgot my hair brush!

  • Reply Amanda August 20, 2016 at 10:50 am

    Do you think I could swap out the greek yogurt for sour cream?

  • Reply Medeja August 20, 2016 at 1:34 am

    Lovely. Blueberry and cardamom sounds like a nice combination!

  • Reply Lyndsay // Coco Cake Land August 19, 2016 at 1:56 pm

    that spiced streusel topping. definitely just salivated. i think i’ve now forgotten about Stories! i liked it for maybe 3.5 days and then i stopped using it. maybe i’ll go use it right now. or maybe not!!! have an amazing trip to Copenhagen! i’ve been there only once when touring with a band and it was so beautiful. totes bookmarking this gorgeous lil blueberry number too. XO

    • Reply Adrianna Adarme August 22, 2016 at 1:46 pm

      Yeah I know, it’s just too much dang content everywhere. There’s not enough time! And thank you! xoxo

  • Reply Kelsey August 19, 2016 at 11:04 am

    The coffee cake looks delicious! It already feels like fall in Copenhagen (and has since July), so it seems fitting to use fall spices.

    In case you’re looking for a good pastry while you’re here, the kanelsnurrer from Meyers are really good – basically a twisted cinnamon roll with cardamom. St. Peter’s bakery is also somewhat legendary – it’s the oldest bakery in Copenhagen, and the onsdagsnegle (also cinnamon rolls) are really popular. As far as I know, they’re only sold on Wednesdays but are worth the trip.

    • Reply Adrianna Adarme August 22, 2016 at 1:47 pm

      Yessss thank you! I’m also looking for a good pastry shop and/or bakery! Thank you!

  • Reply Michelle August 19, 2016 at 10:54 am

    So excited for your trip! Will be living vicariously through Insta Stories. I’ll take a lack of Amelia for travel instead. It’s an ok trade-off.

    This coffee cake looks deliciously simple.

  • Reply Kasey August 19, 2016 at 9:20 am

    I am dying to go to Copenhagen. Have the most amazing time!!! Also, cake is spot on. x

  • Reply LaDonna Andeel August 19, 2016 at 6:48 am

    Love this recipe! I can’t wait to try it out. I have not put a video on insta stories yet, Still just using snapchat for now. I may be brave enough to try it soon.

  • Reply Abby @ Heart of a Baker August 19, 2016 at 6:10 am

    I get a little overwhelmed with Insta stories/Snapchat because I check one, then the other and then I’m like WHY did I just spend an hour watching those?! I always aspire to be a light packer too, but at the last minute am always shoving unnecessary things into my suitecase, whoops!

  • Reply heather (delicious not gorgeous) August 19, 2016 at 12:43 am

    i haven’t seen anyone besides bloggers/influencers/celebs/etc use instagram stories. i’m curious to see if any of my family/friends start posting instagram stories, especially since the general consensus appears to be anti-instagram stories.

    • Reply Jess May 13, 2020 at 6:23 pm

      I can’t help but giggle at this comment in 2020 when stories are more popular than regular posts!