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Blueberry Greek Yogurt Coffee Cake

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


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!



For the Streusel

  • 1/2 cup coconut sugar
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/4 cup grass-fed butter, cold and cut into chunks

For the Cake

  • 2 eggs
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 2/3 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
  • 1/4 tsp sea salt
  • 2 cups fresh blueberries, washed

For the Icing

  • 1/4 cup coconut butter, melted


  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.  


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