Blueberry and Coffee Cake

Blueberry  and Coffee Cake

Hey my lovely peeps, How have you all been? It has been great my side. So much has been going on lately that if I start now, I might forget to talk about the recipe that I planned to share. So much looking forward to the Christmas break. The past month has been quite a whirlwind settling into a lot of new things and been too busy to notice the difference in weather signals. Speaking of which, is it just me or you feel it too – the year just flew past. I was amidst admiring the changing colours of trees and the falling autumn leaves and before I knew the whispering winter has set in. Good thing that nature welcomes the change.

Coming back to the recipe, did I tell you I have a new kitchen? A kitchen that I am so happy to create new recipes and cook in. Well, my first bake in the new kitchen was a Blueberry and Coffee Cake. The recipe, however, is not new – It is one of those recipes I use the most when blueberries are in season. Definitely one of my favourite cakes. You must have guessed by now, about my love affair with blueberries. It is the perfect cake for a brunch or high tea and the subtle hint of coffee adds to the flavour.  Hope you give this a try and guarantee you will love it too. You won’t stop eating just one slice of it.


12 servings

205g or 1 ½ cups all-purpose flour

350g or 1.5 cups white sugar

55g or ¼ cup brown sugar

1 tsp instant coffee powder

1 tsp baking powder

¼  tsp salt

2 eggs

225g or 1 cup butter, softened

250ml or 1 cup greek yoghurt

1 tsp vanilla extract

145g or 1 cup fresh or frozen blueberries

60g or ½ cup chopped walnuts


  1. Start by preheating the oven to 170 degrees C. Grease and line with parchment paper a 9-inch pan. This will help in clean removal of cake and easy clean up later.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the Greek yoghurt and vanilla.
  4. Combine the flour, baking powder, and salt. Fold in blueberries and walnuts at this point with the dry ingredients. This is will ensure that the berries don’t sink to the bottom while baking.
  5. Stir the dry ingredients into the batter just until well blended. Do not overmix.
  6. Pour the batter into the prepared pan and level it down.
  7. Bake for 45 to 50 minutes in the preheated oven at 170 degrees. Please note that if you are using frozen blueberries, the baking time will increase due the moisture content. Check for doneness with a toothpick.
  8. Let it cool in the pan over a wire rack.
  9. Dust with powdered sugar before serving or as is.

Blueberry and Coffee Cake

Enjoy! Do check some other berry recipes I have on the blog.

Eggless Blackberry Cake

Banana blueberry smoothie Bread

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Sharing my cake with Fiesta Friday & Cookblogshare this week.

Love & Hugs,



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