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 you’re craving a sweet treat for breakfast or brunch!
Out 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 definitely the #1 blueberry coffee cake.
Even better? The kids love it, too! It’s rare 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.
- This is a really simple blueberry coffee cake that is ready to serve in 45 minutes.
- It’s incredibly moist and loaded with blueberry flavor. I use Chobani Blueberry Greek Yogurt and fresh blueberries to give it the most amazing flavor and texture.
- I also use pudding mix in this coffee cake. It gives it an incredibly soft crumb. It practically melts in your mouth!
- Oh, and the best part – we’re using a cake mix because I am all about keeping things easy in the kitchen.
I make it for the family but it’s also great for entertaining if you’re hosting breakfast or brunch for friends and family.
- Yellow cake mix
- Chobani Blueberry Yogurt
- Canola oil
- JELL-O instant vanilla pudding
- Brown sugar
- 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.
My favorite kitchen tools for this recipe:
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings, and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal.
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of its durability.
9X13 METAL BAKING PAN: I use metal for this recipe, but you can use glass as well. I prefer metal because I feel it bakes evenly.
No, all you need is the mix. It’s added to the batter dry – no need to prepare it first.
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.
Yes, but you should thaw and drain them before adding them to the batter.
Yes, you can swap the blueberries for raspberries or blackberries. You can also use chopped strawberries. You can use different flavored Greek yogurt, too.
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.
Let it cool completely and then tightly wrap the cake in plastic wrap. Keep it in a freezer container and it will freeze well for up to two months. Leave it out at room temperature to thaw before serving.
Make this easy blueberry coffee cake and I know it will be a hit at your house like it is at mine. Kiddos and adults alike will love it! Enjoy! XOXO San
More Recipes with Blueberries
My kids LOVE anything with blueberries – I think I have some little Smurf’s on my hands! If you do, too, here are more recipes you must try:
- Healthier Blueberry Banana Muffins
- Blueberry Crumb Sweet Rolls
- Oatmeal Breakfast Cookies
- Overnight Blueberry Waffle Bake
Don’t forget to pin this to your favorite Pinterest board to save for later!
Simple Blueberry Coffee Cake
- 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
- 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.