Blueberry Yogurt Coffee Cake (Gluten-free)

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Gluten-Free Blueberry Yogurt Coffee Cake is incredibly moist and has just the right amount of cinnamon. A true delight to enjoy alongside your morning coffee.

What’s not to love about coffee cake?

What’s not to love about Blueberry Yogurt Coffee Cake?  It’s a fancy fresh coffee cake all tricked out with blueberry yogurt and AND fresh blueberries!

The brown sugary walnut layer in the middle with the brown sugary walnut layer on top.

Sugar. Kisses.

The pop of the fresh blueberries. The sweet, sweet, light denseness (oxy moron much?).  And don’t look so shocked, but it’s gluten free.

My gut is happy. It’s colonized with good probiotics. And Cup of Joe Cake.

Never in the history of man were the words, “I’m just not that in to coffee cake” spoken.

And if they were, they were muffed out by boos and obviously tomatoes were thrown. That’s a waste of perfectly good tomatoes.

I used store-bought blueberry yogurt for this yogurt coffee cake, but you can go with any flavor you’d like. Plain, vanilla, and lemon would all be amazing!

In other news, my house is out of coffee beans, but I’m more than happy to run some water through yesterday’s coffee grinds so we can sit and sip and chew and talk about coffee cake world politics.

Recipe adapted from Shutterbean‘s Blueberry Yogurt Cake.

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Blueberry Yogurt Coffee Cake (gluten free)

Yield: 9 ServingsPrep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Gluten-Free Blueberry Yogurt Coffee Cake has a unique, tangy flavor and the perfect amount of sweetness!


1/2 cup unsalted butter, softened, 1 stick1 tablespoon olive oil1/2 cup coconut sugar or brown sugar2 eggs1 teaspoon pure vanilla extract1 1/4 cups Gluten Free All Purpose Flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup Blueberry Greek Yogurt1 cup blueberries*

For the Streusel Topping:

1/2 cup coconut sugar or brown sugar1 cup walnuts, chopped1 Tbsp ground cinnamon


Preheat the oven to 350 degrees F. Prepare an 8″ x 8″ square baking pan by lightly oiling it or lining it with parchment paper. In a mixing bowl, cream together the butter, oil and coconut sugar. Add the eggs and vanilla extract and mix to combine. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine the dry ingredients with the wet ingredients and mix just until incorporated. Mix in the blueberry yogurt and then the blueberries. In a small bowl, mix together the brown sugar, walnuts and cinnamon. Pour half of the cake batter into the prepared baking pan. Sprinkle half of the brown sugar/nut mixture on top of the batter. Pour the remaining batter on top and use a rubber spatula to smooth it out evenly. Sprinkle on the remaining brown sugar/walnuts. Bake for 30 to 40 minutes until the cake tests clean (Note: original recipe specifies 45 minutes of bake time but mine came out of the oven 30 minutes on the dot).


* For the blueberries, I froze fresh blueberries and used them in the batter frozen. If you want to follow the wise words of Ina Garten, toss the blueberries with some flour before incorporating them into the batter. This will prevent the blueberries from sinking to the bottom of the pan while baking. I did not sprinkle with flour, ergo my blueberries sank, but that was fine with me.

Nutrition Information

Yield 6Serving Size 1 Slice
Amount Per ServingCalories 331Total Fat 17gUnsaturated Fat 0gCarbohydrates 43gFiber 2gSugar 27gProtein 4g

© JuliaCuisine:American/Category: Breakfast

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