Blueberry Coffee Cake


  • 2 cups sugar
  • 1 stick unsalted butter
  • 1/4 lb cream cheese
  • 3 eggs
  • 1 egg white
  • 3 cups flour
  • 2 cups fresh blueberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 lb vanilla yogurt
  • 2 tsp vanilla extract
  • 1/2 cup powdered sugar 
  • 4 tsp lemon juice
  • Preheat oven to 350 degrees.
  • Thoroughly grease and flour a large fluted tube pan or bundt pan and set aside.
  • In a mixing bowl, beat together the sugar, butter and cream cheese until well blended.
  • Add the eggs and egg white and beat well.
  • Sift the flour into a separate bowl.
  • Remove 2 tbs of the flour and toss with the blueberries in a small bowl.
  • Add the baking powder, baking soda and salt to the bowl with the flour.
  • Mix.
  • Start adding the flour mixture into the butter mixture alternating with some yogurt.
  • When the flour and yogurt are added, add the vanilla and then carefully fold into the blueberries.
  • Pour the batter into the pan and bake for 65-75 minutes, until browned, risen and not jiggly in the center.
  • Cool the cake in the pan for 15 minutes and then remove from the pan.
  • If desired drizzle the glaze over the cake before serving.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.