A slice of Blueberry Coffee Cake is a perfect start to your day. It’s rich and deliciously moist with fresh blueberries in every bite.
Soft and tender coffee cake bursting with blueberries and topped with a crunchy, sugary spiced topping. This blueberry coffee cake is what to make when craving a sweet treat for breakfast or brunch!

Of all the coffee cakes I make (and there are several!), this easy blueberry coffee cake is one of my favorites. I love how moist it is and the sweetness of the blueberries. It’s the #1 blueberry coffee cake.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, Iโve curated a list of products I use and love.
Even better? The kids love it, too! Rarely do we all agree wholeheartedly, but there is something magical about this coffee cake. Aiden said out of a 5, he gives it a 4! That is high, high praise at our house.
I make it for the family but it’s also great for entertaining if you’re hosting breakfast or brunch for friends and family.
Recipe Notes

Ingredients
- Yellow cake mix
- Eggs
- Water
- Chobani Blueberry Yogurt
- Canola oil
- JELL-O instant vanilla pudding
- Brown sugar
- Sugar
- Cinnamon
- Fresh blueberries
How do you make Blueberry Coffee Cake?
Preheat oven to 350 and grease a 9×13″ metal pan.
Mix all the ingredients for the cake in a mixer for seven minutes (this is key to make the pudding set).

Meanwhile, mix together brown sugar, sugar, and cinnamon in a bowl. This is for the topping.
Pour half of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar mixture over the batter.

Place in the oven and bake for 10 minutes. Then, open the oven and sprinkle the fresh blueberries on the coffee cake. Do not push them in or swirl, leave them on top. Close the oven and bake for another 18-20 minutes. Or until the cake is set and is pulling away from the edges. Let it cool so it does not crumble when you cut and serve it.

Blueberry Coffee Cake Tips
Do you need to prepare the cake mix? No, all you need is the mix. It’s added to the batter dry – no need to prepare it first.
Do you make the pudding before adding it to the batter? Nope! Just add the dry mix to the batter. I like to mix the batter for seven minutes because this allows the pudding mix to fully absorb the liquid ingredients.
Can you use frozen blueberries? Yes, but you should thaw and drain them before adding them to the batter.
Can you use other fruit? Yes, you can swap the blueberries for raspberries or blackberries. You can also use chopped strawberries. You can use different flavored Greek yogurt, too.
How do you store coffee cake? Keep it covered, and it will keep well for two or three days at room temperature. Or keep it in the refrigerator, and it will keep for a few days longer.
Can you freeze coffee cake? Let it cool completely, and then tightly wrap the cake in plastic wrap. Keep it in a freezer container, which will freeze well for up to two months. Leave it out at room temperature to thaw before serving.

Make this easy blueberry coffee cake; I know it will be a hit at your house like mine. Kiddos and adults alike will love it!
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Simple Blueberry Coffee Cake

Ingredients
Cake Ingredients
- 1 yellow cake mix just the mix!
- 4 eggs
- 1/2 cup water
- 5 ounces Chobani Blueberry Yogurt
- 1/2 cup canola oil
- 3 ounces JELL-O instant vanilla pudding
Cinnamon Swirl & Topping Ingredients
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350; grease 9×13 metal pan.
- Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
- Meanwhile, mix together brown sugar, sugar, and cinnamon in a bowl.
- Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9×13 metal pan. Sprinkle 1/2 of the brown sugar mix over the cake in the pan.
- Pour the remaining batter on and sprinkle with remaining sugar. Swirl with knife.
- Place in the oven and bake for 10 minutes. Then open the oven and sprinkle the fresh blueberries on top of the coffee cake. Do not push them in or swirl, just leave them on top. Close the oven and bake for another 18-20 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does not crumble when you cut and serve it.

You always make the best recipes! Love it!
I love blueberries and I love coffee cake. This looks delicious – I’m pinning this to try!
I LOVE coffee cake! You photos are always so beautiful, I’m happy to pin them ๐
I love blueberries and this coffee cake looks amazing. Thank you for joining Foodie Friends Friday this week. Hope to see you next week! I chose this recipe as my host favorite and it will be featured on Daily Dish Magazine on Monday!
Thanks I will be sure to check it out! Do you have a featured button? See you at next weeks party!
San
Thanks for coming over and linking up at the Create it or Bake it! Sounds like my kind of recipe, with my new found love to use pudding in everything!
holyyyyyy ๐
looks amazing
thank you for your help
So moist and perfectly sweet. My whole family devoured this.
This blueberry coffee cake was wonderful and went perfectly with my coffee yesterday morning! Big hit here and a great way to start the day. My kids and hubby absolutely enjoyed this recipe. Definitely on our remake list!
I need to try this Blueberry Coffee Cake immediately, it looks so good!
So much to enjoy here. Love it with a cup of coffee in the morning!
This is the perfect treat that I need right now! Can’t wait to make it!
wow wow wow so yummy