Blueberry Coffee Cake

Coffee cake was something I grew up with in my house often, usually the very processed store bought kind. We would eat it for breakfast as kids (so gross when I look back on it now!) . The nuts and sugar crumble on the top brings back fond memories, who doesn’t love that combo. I recently picked up a giant container of organic blueberries from the grocery store that were on clearance so I had to use them up fast. I decided to make a easy coffee cake with them thats quite a bit healthier than the processed store bought cakes. I will be making it again in the very near future with other fruit so stay tuned. You can easily make this recipe dairy free as well. I included substitutions in the ingredients but let me know if you have other ideas below in the comments!


  • 2 cups of all purpose flour (or GF all purpose flour)

  • 1 tsp of fresh baking soda

  • 1/2 tsp pink himalayan salt

  • 3 tbs coconut sugar

  • 1/2 tsp cinnamon

  • 1/2 c of chopped cashews or walnuts

  • 1/2 c of coconut sugar (separated from the above) or brown sugar if you’d prefer

  • 2 tbs of butter at room temperature (vegan butter optional)

  • 2 tbs melted coconut oil

  • 1 – 1/2 tsp vanilla extract

  • 1 c plain yogurt (dairy free is also fine)

  • 1 1/2 C fresh blueberries (frozen works to just be sure to thaw them first)

  • 2 large eggs (option to use chia seed or flax seed eggs – however I used real eggs)


  • Preheat oven to 350 degrees

  • Wish together the flour, baking soda, salt in bowl.

  • Stir in 3 tbs of sugar into this mixture, cinnamon and nuts together (this will be the topping)

  • In a large bowl beat the 1/2 c of sugar, butter and oil until the consistency is pasty or fluffy ** if you use brown sugar, be sure there are no lumps in batter ** Slowly beat in eggs with mixture after its fluffed. Mix in the yogurt after eggs are mixed.

  • Grease an 8 or 9 inch pan (I used a 9inch but either works)

  • Slowly add the flour mixture from the beginning steps into your butter/sugar/egg mixture, stir it with spatula just to combine well

  • Spread half of the batter into pan

  • Top with all the blueberries and pour second half of mixture over the blueberries

  • Top the batter with the nut/sugar combo

  • Bake for 35 – 40 min (times may vary so be sure to check on it with a toothpick)

  • Enjoy!

** option to top cake with blueberry chia jam ** Simply microwave a handful of frozen or fresh blueberries with a 1/2 tsp of water for 45 seconds mix in 2 tbs of chia and let it set for a few minutes. **

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