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Cooking at Home - Blueberry Coffee Cake

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PICT RECIPE Blueberry Coffee Cake - USDA

Blueberry Coffee Cake - USDA

Makes: 8 servings

A delicious addition to your breakfast table, or enjoy a slice as an afternoon snack.  Fresh berries work well, but if they aren’t available or in season, try this recipe with (thawed) frozen berries.  Either way, it’s sure to please!


  • 1 egg
  • 1/2 cup non-fat milk
  • 1/2 cup yogurt, non-fat vanilla
  • 3 tablespoons canola oil
  • 1/4 teaspoon cinnamon
  • 2 teaspoons lemon peel (grated, yellow only)
  • 2 cups flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh (or frozen unsweetened) blueberries
  • Topping Ingredients:
  • 3 tablespoons sugar
  • 1/8 cup walnuts (coarsely chopped)


  1. Preheat oven to 400 degrees. Position rack in the center of the oven.
  2. In a large bowl whisk together the egg, milk, yogurt, oil and lemon peel.
  3. Sift the flour, sugar, baking powder and salt onto the liquid ingredients. Using a fork, stir very lightly, just until ingredients are combined.
  4. Gently fold in the blueberries. Pour the batter into an 8- or 9-inch baking pan coated with nonstick spray.
  5. In a small bowl combine the topping ingredients. Sprinkle evenly over the cake batter.
  6. Bake a 400 degrees for 30 to 35 minutes or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.
  7. Allow the cake to cool in the baking pan on a wire rack for at least 10 minutes.
  8. Serve warm or at room temperature.


When tightly wrapped in plastic wrap, this coffee cake will keep for 3 to 4 days in the refrigerator. It also freezes very well.

Source: California’s Chefs Cook Lean California Department of Health Services

Nutrition Information



Total Calories


Total Fat

7 g

Saturated Fat

1 g


24 mg


415 mg


49 g

Dietary Fiber

2 g

Total Sugars

23 g

Added Sugars included

18 g


6 g

Vitamin D

0 mcg


190 mg


2 mg


124 mg