Blueberry Coffee Cake

Name: Blueberry Coffee Cake
Prep time: 15 min
Cook time: 32 min
Total time: 57 min
Yield: 8
Ingredients: 1 large egg; 1/2 cup fat-free skim milk; 1/2 cup fat-free vanilla yogurt; 3 tablespoons canola oil; 2 teaspoons grated lemon zest (yellow portion only); 1/4 teaspoon ground cinnamon; 2 cups all-purpose flour; 1/2 cup granulated sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups fresh or frozen unsweetened blueberries; 3 tablespoons granulated sugar (for topping); 1/8 cup chopped walnuts (for topping)

Recipe GLPRe0e3cd10c4ffcc

Dessert

57 min

285 cal

Servings: 8

Oven

SNAP eligible

A light and tender blueberry coffee cake made with Greek yogurt and fresh fruit, topped with a simple walnut-sugar crumble. Perfect for breakfast or an afternoon treat.

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Ingredients

1 large egg

1/2 cup fat-free skim milk

1/2 cup fat-free vanilla yogurt

3 tablespoons canola oil

2 teaspoons grated lemon zest (yellow portion only)

1/4 teaspoon ground cinnamon

2 cups all-purpose flour

1/2 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups fresh or frozen unsweetened blueberries

3 tablespoons granulated sugar (for topping)

1/8 cup chopped walnuts (for topping)

Directions

Wash your hands thoroughly with soap and warm water.
Preheat your oven to 400°F and position the oven rack in the center position. Coat an 8- or 9-inch round or square baking pan with nonstick cooking spray.
In a large mixing bowl, whisk together the egg, milk, yogurt, canola oil, and lemon zest until well combined.
In a separate medium bowl, sift together the cinnamon, flour, sugar, baking powder, and salt.
Add the dry ingredients to the wet ingredients and, using a fork, stir very gently until just combined. Do not overmix; some small lumps are fine.
Gently fold in the blueberries using a rubber spatula, being careful not to crush them or overmix the batter.
Pour the batter into the prepared baking pan, spreading it evenly.
In a small bowl, combine the sugar and chopped walnuts.
Sprinkle the walnut-sugar topping evenly over the cake batter.
Place the pan in the preheated 400°F oven and bake for 30 to 35 minutes, until the top is lightly browned and a wooden toothpick inserted into the center comes out clean (indicating the cake is fully baked).
Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 10 minutes before serving.
Serve the cake warm or at room temperature. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for longer storage.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard pantry stock at every Charlotte chain—even walnuts and fresh blueberries are reliably available year-round at Harris Teeter, Food Lion, and Publix. The 57-minute stated time is honest for mixing, baking, and minimal cooling, though fresh lemon zest adds a few minutes if you're starting from a whole lemon. Cost per serving lands around $1.00–$1.25, driven mainly by eggs, blueberries, and walnuts; oil and pantry staples are negligible. The cake is straightforward, forgiving, needs no active attention during bake, and reheats or stores well for 2–3 days, making it solid for weeknight baking or a casual dessert. The main trade-off is that it's a dessert-only recipe with no meal utility, and while it tastes fine, blueberry coffee cake is not particularly special or seasonal to North Carolina's growing regions.