Gluten-Free Blueberry Yogurt Coffee Cake is incredibly moist and has just the right amount of cinnamon. A true delight to enjoy alongside your morning coffee.
What’s not to love about coffee cake?
What’s not to love about Blueberry Yogurt Coffee Cake? It’s a fancy fresh coffee cake all tricked out with blueberry yogurt and AND fresh blueberries!
The brown sugary walnut layer in the middle with the brown sugary walnut layer on top.
Sugar. Kisses.
The pop of the fresh blueberries. The sweet, sweet, light denseness (oxy moron much?). And don’t look so shocked, but it’s gluten free.
My gut is happy. It’s colonized with good probiotics. And Cup of Joe Cake.
Never in the history of man were the words, “I’m just not that in to coffee cake” spoken.
And if they were, they were muffed out by boos and obviously tomatoes were thrown. That’s a waste of perfectly good tomatoes.
I used store-bought blueberry yogurt for this yogurt coffee cake, but you can go with any flavor you’d like. Plain, vanilla, and lemon would all be amazing!
In other news, my house is out of coffee beans, but I’m more than happy to run some water through yesterday’s coffee grinds so we can sit and sip and chew and talk about coffee cake world politics.
Recipe adapted from Shutterbean‘s Blueberry Yogurt Cake.
Blueberry Yogurt Coffee Cake (gluten free)
Ingredients
- 1/2 cup unsalted butter softened, 1 stick
- 1 tablespoon olive oil
- 1/2 cup coconut sugar or brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups Gluten Free All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Blueberry Greek Yogurt
- 1 cup blueberries*
For the Streusel Topping:
- 1/2 cup coconut sugar or brown sugar
- 1 cup walnuts chopped
- 1 Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8" x 8" square baking pan by lightly oiling it or lining it with parchment paper.
- In a mixing bowl, cream together the butter, oil and coconut sugar.
- Add the eggs and vanilla extract and mix to combine.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- Combine the dry ingredients with the wet ingredients and mix just until incorporated.
- Mix in the blueberry yogurt and then the blueberries.
- In a small bowl, mix together the brown sugar, walnuts and cinnamon.
- Pour half of the cake batter into the prepared baking pan.
- Sprinkle half of the brown sugar/nut mixture on top of the batter.
- Pour the remaining batter on top and use a rubber spatula to smooth it out evenly.
- Sprinkle on the remaining brown sugar/walnuts.
- Bake for 30 to 40 minutes until the cake tests clean (Note: original recipe specifies 45 minutes of bake time but mine came out of the oven 30 minutes on the dot).
Blueberries and coffee in a cake, how sweet it that? And it looks so moist and crumbly!
“ice-packed space shuttle wrapping” haaaa! Too funny. But seriously, this coffee cake looks super amazing!
You make some dang delicious cup of joe cake! i’d love to sit around the table and share this, chattin away about food and life 🙂
Using yogurt in baking is such a fabulous idea! I love to see what creative recipes people come up with. Thanks for sharing :).
You had me at brown sugary walnuty layer. SO MUCH YUM.
What a beautiful cake! I love adding yogurt to baked goods– it makes them so yummy and moist! I added some Greek yogurt to pancakes over the weekend and I loved the texture it added. So jealous of all your Chobani 🙂
I’m heading over for breakfast right now! I need a slice of that coffee cake to brighten up my day!
I love blueberry coffee cakes! This looks perfect for breakfast!
I love that it is made with gluten free flour, Greek yogurt and coffee and blueberries…so basically I love everything about it 🙂 I happen to have Bob’s all purpose flour so I would love to make that cake. I’m wondering if the recipe would work with flax -water mix instead of eggs…
Gluten free wha-WHAT? Looks fabulous and so moi… you know *the m word*! LOVE!
Dude, I’ve gotten Chobani-mail with the crazy space packaging! Totally blew my mind.
In other news, YAY COFFEE CAKE! This looks so good.
In other other news, be careful what you say – you may end up with too many pounds of Starbucks beans making their way to your front door if you tell me you’re out of coffee (I don’t drink the stuff and need to do SOMETHING with those weekly mark outs) 😉
I need more coffee cake in my life – and I think this is just the one I need. gorgeous.
This looks so beautiful and so tasty!!! I want it right now… Oh this post made me soo hungry but it’s bedtime already… Hmmm
Excuse my ignorance about this but can the cake be made with regular (not gluten-free) flour? Or perhaps Whole Wheat flour?
Wow! Used plain Greek yogurt added a touch more sugar & vanilla. Have it in the oven right now. One correction, though, last ingredient should be cinnamon, not brown sugar?