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    Home » Recipes » Type of Meal » Breakfast » Blueberry Greek Yogurt Coffee Cake

    Published: Apr 20, 2021 by Ansley Beutler

    Blueberry Greek Yogurt Coffee Cake

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    Level up your brunch game with this greek yogurt coffee cake! It's loaded with fresh blueberries, topped with a sweet cinnamon streusel, and drizzled with melted coconut butter. This healthy coffee cake recipe is made with wholesome ingredients like coconut flour, greek yogurt, and almond milk. It's sure to be a new brunch favorite!

    Coffee cake with blueberries and white glaze scattered on white parchment paper.

    Calling all brunch fans!! You simply must try this greek yogurt coffee cake. It's tender and soft with plump blueberries scattered throughout. Oh, and a cinnamon streusel on top because streusel makes everything better!

    The greek yogurt acts the same as sour cream in a traditional sour cream coffee cake. It makes the cake portion flavorful and moist - aka exactly what you want in a coffee cake!

    Jump to:
    • Streusel Ingredients
    • Coffee Cake Ingredients
    • Step by step directions
    • Storing
    • Commonly asked questions
    • Check out the video to see this greek yogurt coffee cake in action!
    • Reviews

    Streusel Ingredients

    Image of streusel ingredients in glass bowls on a white surface with black labels.
    • Grass-fed butter - Make sure your butter is chilled and diced into small cubes. If needed, substitute for vegan butter or coconut oil (similar to the topping on my paleo coffee cake).
    • Almond flour - The makes up the "bulk" of the streusel and may be substituted with gluten-free 1:1 flour if desired.
    • Coconut sugar - Used to add a touch of sweetness. Maple sugar or light brown sugar are great substitutes if needed.

    Coffee Cake Ingredients

    Image of coffee cake ingredients with black labels on a white surface.
    • Almond milk + Apple cider vinegar - This combination is referred to "vegan buttermilk". It provides a moist and fluffy texture to the coffee cake! I promise, you won't taste the apple cider vinegar.
    • Almond flour - The base of this greek yogurt coffee cake. Although I have not tried it in this recipe, gluten-free 1:1 flour should work as a substitution.
    • Coconut flour - This cuts some of the density out of the almond flour. You can substitute with arrowroot starch or tapioca flour.
    • Greek yogurt - Plain 2% or 5% fat works best in this recipe. The FAGE brand is my favorite.
    • Blueberries - Sprinkled throughout the coffee cake to add pops of flavor! Make sure to pat your blueberries dry so they aren't wet going into the batter.
    Round coffee cake on white parchment paper with three pieces cut and tipped over on a blue surface.

    Step by step directions

    This greek yogurt coffee cake is simple and easy to whip up! You will need a large mixing bowl and a 9-inch cake pan to make this recipe.

    Step 1 : Prepare the streusel

    You want to make the streusel first so it has time to firm up a bit before sprinkling it on top of the coffee cake batter.

    To start, mix together the cold butter, almond flour, coconut sugar, and cinnamon. This is best done with the back of a fork. You want to break up the butter into small pieces. Set aside while you prepare the batter.

    Glass bowl with cinnamon strudel mixture and a fork resting inside.

    Step 2 : Mix the wet ingredients

    Next, in a large mixing bowl, beat the eggs, coconut sugar, and vanilla until creamy. The mixture will look a little like peanut butter and be slightly thick.

    This step is best done with a stiff whisk or a hand or stand mixer.

    Glass bowl with hand whisking peanut butter colored mixture on white surface.

    Step 3 : Add the "vegan buttermilk"

    Next, pour in the "vegan buttermilk". This is the almond milk and apple cider vinegar. Stir into the batter until well incorporated.

    Hand pouring milk into glass bowl with tan mixture and a whisk inside.

    Step 4 : Fold in the dry ingredients

    Add the almond flour, coconut flour, cinnamon, and baking powder to the bowl and fold to incorporate into the batter. Be sure not to over-mix this step.

    Glass bowl with tan mixture and flour on top and whisk resting inside.

    Step 5 : Add the blueberries

    Finally, add the blueberries to the bowl and fold into the batter. Make sure to pat the blueberries dry so they are as dry as possible before adding them to the bowl. Again, be careful not to over-mix this step. A couple folds of the batter should be more than enough to disperse the blueberries into the batter.

    Cake batter in a glass bowl with blueberries on top.

    Step 6 : Crumble streusel on top

    Pour the batter into a 9-inch cake pan lined with parchment paper or greased with oil. Sprinkle the streusel crumble on top so there is an even layer.

    Then bake in the oven until the sides begin to pull away from the sides of the pan. You can check its doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, it's done. If there is some residual batter on the toothpick, it needs a few more minutes in the oven.

    Step 7 : Drizzle with coconut butter

    Allow the greek yogurt coffee cake to cool down before adding the glaze.

    To melt the coconut butter, place the coconut butter in a skillet or small pot and heat over a double boiler. You can make your own double boiler by simmering a pot of water over medium heat and resting the skillet or pot with the coconut butter over top. The indirect heat from the simmering water will melt the coconut butter.

    I do not recommend microwaving coconut butter. It will solidify very quickly with too much heat, similar to chocolate. If needed, add a Tablespoon of coconut oil to help thin it out. Once smooth and thin, drizzle the coconut butter over top of the greek yogurt coffee cake!

    Hand pouring icing over coffee cake on a blue surface with flowers in the background.

    Storing

    This greek yogurt coffee cake is best stored in an airtight container in the fridge. It will keep for up to 5 days. When ready to enjoy, warm up a slice in the microwave in 10 second intervals.

    Keep in mind that the coconut butter may melt into the coffee cake if it's left in a warm area for too long. This is okay and will still taste good!

    Coffee cake slices tipped over with blueberries inside and white glaze on top.

    Commonly asked questions

    What does greek yogurt do in baking?

    Greek yogurt helps to keep baked goods moist and flavorful, similar to sour cream in other baking recipes. For this particular recipe, we use a low-fat greek yogurt which is ideal when baking with a gluten-free flour like almond flour.

    What is the best greek yogurt to use in this recipe?

    Plain low-fat greek yogurt is best in this coffee cake recipe. I used FAGE 5% but 2% will work as well.

    Can I replace the coconut butter icing?

    Yes, the coconut butter drizzle is optional. You can also prepare a "royal icing" type of drizzle with powdered sugar or monkfruit and a little almond milk.

    Check out the video to see this greek yogurt coffee cake in action!

    For more tasty breakfast items, check out my:

    • Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole
    • Banana Bread Doughnuts
    • Healthy Gluten free Almond Flour Cinnamon Rolls (dairy free, vegan, made in an hour)

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


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    Blueberry Greek Yogurt Coffee Cake


    • Author: Ansley Beutler
    • Total Time: 55 minutes
    • Yield: 1 Coffee Cake 1x
    • Diet: Gluten Free
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    Description

    This blueberry coffee cake is moist and buttery with fresh blueberries scattered throughout, a sweet cinnamon streusel sprinkled on top, and drizzled with a luscious coconut butter icing.  It's hard to believe it's made with wholesome and natural ingredients making it a healthy coffee cake!  It's the perfect item for a special breakfast-filled occasion!


    Ingredients

    Scale

    For the Streusel

    • ½ cup coconut sugar
    • 1 cup almond flour
    • 1 tsp cinnamon
    • ¼ cup grass-fed butter, cold and cut into chunks

    For the Cake

    • 2 eggs
    • ½ cup coconut sugar
    • 1 tsp vanilla
    • ⅔ cup greek yogurt
    • 1 cup almond milk
    • 1 Tbsp apple cider vinegar
    • 2 cups almond flour
    • 2 Tbsp coconut flour
    • 2 tsp baking powder
    • 2 tsp cinnamon
    • ¼ tsp sea salt
    • 2 cups fresh blueberries, washed

    For the Icing

    • ¼ cup coconut butter, melted

    Instructions

    1. Preheat oven to 350 F.  Prepare the strudel by mixing the coconut sugar, almond flour, and cinnamon.  Add in the cold butter chunks and press into the mixture with the back of a fork until small clumps form; set aside
    2. In a bowl, mix together the eggs, coconut sugar, vanilla, and greek yogurt until creamy.  Add in the almond milk and apple cider vinegar and continue to mix.  Fold in the almond flour, coconut flour, baking powder, cinnamon, and sea salt until no flour clumps remain.  Stir in the blueberries until coated
    3. Line a 9-inch cake pan with parchment paper or grease with oil and pour the batter into the pan.  Sprinkle the strudel on top, making sure to get the corners and edges.  Bake for 40 – 45 mins until you can insert a toothpick into the center and it comes out clean
    4. Let the coffee cake cool and prepare the coconut butter icing.  Melt the coconut butter in a double boiler (or make your own with a pot and a skillet*) and drizzle over top of coffee cake.  Enjoy immediately it will keep for up to 5 days in an airtight container in the fridge.  

    Notes

    Grass-fed butter substitutes : If needed, substitute for vegan butter or coconut oil (similar to the topping on my paleo coffee cake).

    Greek yogurt : Plain low-fat greek yogurt is best in this coffee cake recipe. I used FAGE 5% but 2% will work as well.

    Storing : This greek yogurt coffee cake is best stored in an airtight container in the fridge. It will keep for up to 5 days. When ready to enjoy, warm up a slice in the microwave in 10 second intervals.

    • Prep Time: 20
    • Cook Time: 35
    • Category: Cake
    • Method: Bake
    • Cuisine: American

    Did you make this recipe?

    Leave a star rating below and tag @the.fit.peach on Instagram!

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    Reader Interactions

    Comments

    1. Heidi says

      April 20, 2021 at 9:01 pm

      Can yogurt be substituted with creme fraiche or sour cream?
      Thank you

      Reply
      • Ansley Beutler says

        April 26, 2021 at 10:56 am

        Hi! A low-fat sour cream would probably work best here. Let me know how it goes!

        Reply
    2. Colleen says

      March 15, 2021 at 7:50 am

      Hi
      Sorry but I tried making this cake twice, a lot of wasted ingredients. the cake was way too liquidity. I cut the almond milk in half and it was still too liquidity. Mushy inside. Unfortunately. Was there a typo in the recipe. The taste is amazing. Just the consistency.

      Reply
      • Ansley Beutler says

        April 30, 2021 at 12:26 pm

        Hi Colleen! Oh no I'm sorry you had some trouble with it. The batter definitely shouldn't be too liquidy. The coconut flour helps thick it up a bit. Did you use a low fat greek yogurt? If you use a full fate yogurt the extra moisture will probably make the cake a little wet. The only other thing could be the baking time in your oven. If it still looks too moist after 45 minutes I would leave it in for another 10 so.

        Reply

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