Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
1 Hour
Makes 10 servings

Combine the dry ingredients the night before for a quick morning start. Serve this cake warm or at room temperature.

How to Make It

Step 1

Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.

Step 2

Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.

Step 3

Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.

Step 4

Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.

Step 5

Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.

Ratings & Reviews


January 24, 2016
IMO this recipe lacks flavor as a coffee cake.  First, I made three small changes.  I used a non-fat blueberry yogurt rather than just plain.  I thought, why not, it will add some more blue berry flavor.  Second, I used fresh blueberries because several comments said it was 'mushy' in the middle.  Well, frozen blueberries will do that.  Third, I added a 1/4 tsp of fresh lemon zest.The blueberries performed perfectly insofar as they did not dissolve into the cake but rather they cooked and stayed somewhat whole.  Three problems though, and may be a more experienced cook can fix these.  First, the cake portion of the recipe is just too bland and a bit too dense.  Perhaps too using frozen BB would have yielded more sugar.   Next the batter was heavy which made cooking it evenly problematic.  Lastly, the topping was totally uninspiring.  This could have been kicked-up by a cinnamon crumb drizzle or even a white icing.  The almonds added very little.  And the turbinado sugar did not add enough sweetness.All-in-all, not delicious. 

Beware with greek yogurt

May 26, 2015
A very good recipe and no overly sweet. I used greek yogurt and the dough was very thick so next time I will either use regular yogurt or use 1/3 cup yogurt and enough milk to make a 1/2 cup.

ChezBZ's Review

August 12, 2014
Made this for our breakfast, wonderful! Made a small change, didn't have yogurt, used 4 oz of cream cheese. Added a splash more of milk like a previous poster. Hubby says, KEEPER!

erinham's Review

July 11, 2014

steponme's Review

June 07, 2014
Came out perfect. The only thing I changed was adding 1/2 all purpose flour and 1/2 whole wheat pastry flour (as another reviewer did). I like the crunchy topping combination of the almonds and turbinado sugar, gives it a nice texture. While the coffee cake didn't knock my socks off, it's a good solid recipe as my rating states and it's also low in calories and fat. FYI: Did the nutrition info. per serving on it, since So. Living rarely does with their recipes: 203 cal., 33 carbs., 6 grams fat, 5 grams protein, 354 grams sodium, 13 grams sugar. The slices are a bit large so, with half a serving you'll have an even lower calorie snack ;-).

NiecyBee's Review

January 24, 2014
I made this for a work breakfast and for my family visiting during the holidays. Everyone loved it and I had so many requests for the recipe.

Shibalover's Review

January 22, 2014
Delicious and lovely to look at. I used fresh blueberries and regular sugar, as I didn't have turbinado on hand. Thanks for the recipe, will make again!

candpan's Review

November 17, 2013
This was delicious. Mine also took more like 45 minutes to bake. I used half white and half whole wheat pastry flour, came great!

EmilyJayne's Review

August 20, 2013
I used chia gel in place of two of the tablespoons of oil, went with half whole-wheat flour, fresh blueberries and blueberry Greek yogurt, It seemed a little dry so I added a splash more milk and it turned out great! I also used a ten inch spring-form pan and it was done in 30 minutes. It is quite delicious!

kholland80's Review

July 21, 2013
I have made this twice now and my family really likes it. Reading the other reviews I cooked it at 350 degrees for 40 minutes (not convection). It cooked perfectly in a glass pie plate and didn't over brown the top. The only changes I made was instead of vanilla I added almond extract as It helps the almond topping and I made mine with 1/2 whole wheat. No excuse to use frozen blueberries in the summer so I used fresh blueberries which do not break down like the frozen do and likely helped from getting the batter too wet. I'll probably add lemon rind next time as lemon and blueberries go well together too.