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!
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!
- 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
- 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.
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.
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.
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.
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.
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.
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!
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!
Commonly asked questions
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.
Plain low-fat greek yogurt is best in this coffee cake recipe. I used FAGE 5% but 2% will work as well.
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:
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Blueberry Greek Yogurt Coffee Cake
For the Streusel
- ½ cup coconut sugar
- 1 cup almond flour
- 1 teaspoon cinnamon
- ¼ cup grass-fed butter - cold and cut into chunks
For the Cake
- 2 eggs
- ½ cup coconut sugar
- 1 teaspoon vanilla
- ⅔ cup greek yogurt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 cups almond flour
- 2 tablespoon coconut flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon sea salt
- 2 cups fresh blueberries - washed
For the Icing
- ¼ cup coconut butter - melted
- 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.½ cup coconut sugar, 1 cup almond flour, 1 teaspoon cinnamon, ¼ cup grass-fed butter
- 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.2 eggs, ½ cup coconut sugar, 1 teaspoon vanilla, ⅔ cup greek yogurt, 1 cup almond milk, 1 tablespoon apple cider vinegar, 2 cups almond flour, 2 tablespoon coconut flour, 2 teaspoon baking powder, 2 teaspoon cinnamon, ¼ teaspoon sea salt, 2 cups fresh blueberries
- 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.
- 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.¼ cup coconut butter