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Simple Blueberry Coffee Cake

a stack of two slices of coffee cake on a plate.
This Simple Blueberry Coffee Cake is a perfect start to your day. With blueberry Greek yogurt, this coffee cake is rich and deliciously moist.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Calories 280kcal
Author Sandra

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 9x13 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 9x13 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.

Nutrition

Calories: 280kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 292mg | Potassium: 67mg | Sugar: 32g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg