Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake

streusel topping:

  • ¼ cup oats
  • ¼ cup all-purpose flour
  • ¼ cup light brown sugar, loosely packed
  • 3 tablespoons cold unsalted butter, cut into chunks


coffee cake batter:

  • 4 ounces low-fat cream cheese
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup non-fat plain Greek yogurt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 6 ounces fresh or frozen (thawed) blueberries
  • ½ cup blueberry jam or preserves (I used a homemade cranberry blueberry jam I had on hand)


Preheat the oven to 350.  Line an 8- or 9-inch cake pan with foil, so that it is fitted tightly against the bottom and comes all the way up the sides with a few inches of overhang.  Spray the foil thoroughly with non-stick spray.  (Alternatively, you can just bake this in a square or round baking dish or a deep-dish pie pan, and just serve pieces straight from the pan.  I baked it in a foil-lined cake pan so that I could lift it out to display on a cake pedestal.)

In a bowl, combine the oats, flour and brown sugar for the streusel topping.  Sprinkle the cold pieces of butter over the mixture, then use your fingers to work the butter into the mixture until coarse and crumbly, but you can still see visible chunks of butter.  Chill in the freezer while you prepare the batter.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and blended, about 2-3 minutes.  Beat in the eggs, one at a time, then the vanilla, until thoroughly combined.  Scrape the bowl down and add the yogurt on low speed.

In a separate bowl, combine the flour, baking powder, baking soda, salt and nutmeg.  With the mixer on low, add the flour mixture and stir just until moistened.  Gently fold in the blueberries with a spatula.  Batter will be very thick.

Spoon half the batter into the bottom of the prepared pan.  Spread the jam (warm it for a few seconds in the microwave if it’s too thick) over the cake batter.  Spoon the remainder of the batter over the jam and spread it out to the edges.  Sprinkle the top with the chilled streusel topping.

Bake at 350 for 45-50 minutes until golden brown on top and a sharp knife inserted in the center, all the way to the bottom, comes out clean.  Cool in the pan on a wire rack for 15 minutes, then grasp the foil overhang and carefully lift the cake out of the pan.  Pull the foil away from the edges of the cake and let it cool for another 15 minutes on a wire rack.  Using a large flat spatula or cake lifter, slide the spatula under the cake to lift it off the foil and onto a serving plate or cake pedestal.


Yields 8 servings

WW Points Plus Value: 9 points per serving 


Adapted from Coffee Cake Muffins from Home Baked Comfort, a collection of Williams-Sonoma recipes by Kim Laidlaw



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