French Vanilla Blueberry Streusel Coffee Cake
Prep time
Cook time
Total time
A moist, fluffy coffee cake made with french vanilla yogurt and fresh blueberries. Topped with a sweet brown sugar streusel and drizzled with french vanilla glaze.
  • CAKE
  • ¾ cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 cup french vanilla yogurt
  • 2 teaspoons pure vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup fresh blueberries
  • ½ cup brown sugar, packed
  • ⅓ cup + 2 Tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • 4 tablespoon butter, melted
  • 3 tablespoon confectioners sugar, may need more
  • 1 tablespoon French vanilla coffee creamer
  1. Preheat oven to 350
  2. Cream butter and sugar.
  3. Mix in eggs, yogurt, and vanilla. Set aside.
  4. Whisk together flour, baking soda and salt.
  5. Add dry ingredients in the wet ingredients.
  6. Stir just until incorporated. (do not over stir)
  7. Gently fold in blueberries.
  8. Spread batter in a greased and flour 9x13 baking dish. Set aside
  9. Prepare the brown sugar streusel topping by combining all of the streusel ingredients.
  10. Use a fork to cut in the ingredients until they are crumbly.
  11. Sprinkle the streusel topping over the batter.
  12. Bake for 20-25 minute or until a toothpick inserted into the center of the cake comes out clean. Do not over bake.
  13. Let the coffee cake cool complete before add the french vanilla glaze.
  14. To make the french vanilla glaze, combine all of the french vanilla glaze ingredients.
  15. Place the glaze in a piping bag or use a fork to drizzle the cooled coffee cake.
  16. Serve with coffee, tea, or ice cream!
  17. Enjoy!
Double the streusel topping for a sweeter coffee cake and if you want the top to be completely covered in brown sugar streusel. ~TIPS~ Double the brown sugar streusel topping if you want the top of the coffee cake to be covered. Fold the blueberries in carefully to prevent from smashing them and turning your batter blue. Do not over bake! Serve with coffee, milk or tea.
Recipe by Divas Can Cook at