Blueberry Coffeecake

4.4 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 194.5
  • Total Fat: 6.1 g
  • Cholesterol: 21.4 mg
  • Sodium: 376.4 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Blueberry Coffeecake calories by ingredient
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Easy and delicious! Easy and delicious!
Number of Servings: 12


    1 large egg
    1/2 cup nonfat milk
    1/2 cup plain or blueberry yogurt
    3 tbsp oil (vegetableor canola)
    2 cups flour (all purpose)
    4 tsp baking powder
    1/2 tsp salt
    1 1/2 cup fresh or frozen blueberries

    3 tbsp sugar
    2 tbsp chopped walnuts (optional)
    1/4 tsp cinnamon


Coat pan with cooking spray. I use a rectangular glass pyrex pan) Whisk together egg, milk, yogurt and oil. Sift dry ingredients together and add to batter just to blend, do not overmix). Add blueberries and pour into pan. Mix topping ingredients and sprinkle over top Bake for 20-25 minutes. Cool before cutting.
Serves 12 (depending on size of slices cut)

Number of Servings: 12

Recipe submitted by SparkPeople user CANDYE425.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    I made this delicious cake this morning. I wasn't sure of the oven temp so I used 350, but it took a lot longer than stated. I left it in for 45 minutes. I also used brown sugar for the topping instead of white. I have printed it, adjusted it and will bake it again! Thanks for sharing =) - 5/31/09

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  • Incredible!
    1 of 1 people found this review helpful
    Nice taste. I didn't have blueberry yogurt on hand so I substituted sour cream and added 3 Tbsp white sugar to the batter. I will up the sugar to 1/4 c next time. Used brown sugar and cinnamon for the top. Baked in a 9x13 pan at 350 for 30 minutes and it was about 1" deep when it came out. - 4/23/11

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  • Incredible!
    1 of 1 people found this review helpful
    I added 2 T flax seed meal, 2 T of succanat, a bit of lemon extract (to bring out the flavor of the blueberries), and substituted toasted almond slivers for the walnuts. I then baked in a 9" X 9" pan for 25 mins at 375. It was excellent. - 7/6/09

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  • 1 of 1 people found this review helpful
    I made this recipe but could not pour it into the baking dish. It was too thick. Should there be more than 1/2 cup of milk in the recipe? Also, what temperature should it be baked? - 6/3/09

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  • 1 of 2 people found this review helpful
    I love blueberries and would like to bake this. What is the oven temp 350? - 5/31/09

    Was this review helpful?   yes  No
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