Blueberry Yogurt Teacake with Streusel Topping
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This Blueberry Yogurt Teacake is much like a streusel-topped blueberry coffee cake, but instead of baking in a standard square pan, it's baked in a tube pan or angel food cake pan. The result is a beautiful, sliceable, tender, and delicious cake that feels just a little more special-perfect for afternoon tea, brunch, or a weekend treat.
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Recipe Overview
This blueberry yogurt teacake is a tender, buttery cake filled with blueberries and topped with a cinnamon-nutmeg streusel. It's baked in a tube pan, which gives it a beautiful shape and makes it perfect for serving at brunch, teatime, or casual gatherings.
A removable-bottom tube pan or angel food cake pan is especially helpful for removing the cake cleanly after baking.
What I Love About This Recipe
This cake has all the cozy charm of a blueberry coffee cake, but the tube pan gives it a more elegant presentation.
I also love the texture. The yogurt keeps the crumb moist and tender, while the buttery streusel bakes into a golden topping with just the right amount of sweetness and spice.
And while it's simple enough for a weekend bake, it's pretty enough to serve for afternoon tea with a dusting of powdered sugar or a light vanilla glaze.
This cake reminds me a bit of my Sweet Tea Lemon Blueberry Yogurt Cake, baked in a Bundt cake but without that buttery streusel topping.
For another lemony blueberry bake, you might also love this Blueberry Lemon Curd Loaf, which has a bright citrus flavor and a tender crumb.
Jump to:
Ingredients
For the Crumble Topping
- All-purpose flour: Gives the streusel its crumbly texture.
- Granulated sugar: Sweetens the topping and helps it bake golden.
- Cinnamon and nutmeg: Add warm, cozy flavor that pairs beautifully with blueberries.
- Salt: Balances the sweetness.
- Melted butter: Brings the crumble together into those delicious, buttery clumps.
For the Blueberry Yogurt Cake
- All-purpose flour: The base of the cake.
- Baking powder and baking soda: Help the cake rise beautifully in the tube pan.
- Ground cardamom: Adds a subtle, fragrant warmth that is lovely with blueberries and lemon.
- Salt: Enhances the flavor of the cake.
- Butter: Gives the cake richness and a tender crumb.
- Granulated sugar: Sweetens the cake and helps create a soft texture.
- Lemon zest and juice: Brighten the flavor and pair beautifully with the blueberries.
- Eggs: Add structure and richness.
- Milk: Helps loosen the batter and keeps the cake tender.
- Vanilla: Adds warmth and depth.
- Greek yogurt or sour cream: Makes the cake moist and tender.
- Blueberries: Fresh blueberries are wonderful, but frozen berries also work. If using frozen blueberries, do not thaw them before adding to the batter.
Blueberries and lemon are one of my favorite baking combinations, and if you love them too, these Lemon Blueberry Muffins are another easy recipe to try.
How to Make Blueberry Yogurt Teacake
- Step 1: In a medium mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt. Pour in the melted, cooled butter and stir with a fork until large clumps form and no dry flour remains. Refrigerate the crumble mixture until ready to use.
- Step 2: In a medium bowl, whisk the dry ingredients together, then toss the blueberries with 1 tablespoon of the flour mixture and set aside. Beat the butter, lemon zest, and granulated sugar until creamy. Add the eggs one at a time, then beat in the yogurt, milk, lemon juice, and vanilla. Gradually stir the flour mixture until just combined. Fold in the blueberries until evenly distributed, being careful not to overmix the batter.
- Step 3: Transfer the batter to the prepared baking pan and smooth the top.
- Step 4: Sprinkle the chilled streusel topping over the cake. Bake for 45 to 55 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack for about 20 minutes before removing the cake.
Tips for Baking the Cake
- A tube pan or angel food cake pan works beautifully for this recipe, and a removable bottom makes it much easier to remove the cake cleanly.
- Tossing the blueberries with a little of the flour mixture helps keep them suspended in the batter as the cake bakes.
- Be careful not to overmix once the flour is added. Stir just until the batter comes together, then gently fold in the berries.
Variations
- Use sour cream: Sour cream can be used in place of Greek yogurt for a rich, tender cake.
- Try other berries: Raspberries or a mix of berries would also be delicious.
- Add more lemon: For a brighter lemon flavor, add a little extra lemon zest to the batter or glaze.
- Skip the glaze: The streusel topping adds plenty of sweetness, so a simple dusting of powdered sugar is often all it needs.
Serving Blueberry Yogurt Teacake
This cake is delicious served simply, but if I'm making it for tea, I love to finish it with a dusting of powdered sugar or a light vanilla glaze made with powdered sugar, vanilla, and enough water or milk to reach your desired consistency.
It's lovely with a cup of black tea, Earl Grey, or coffee, and equally welcome on a brunch table.
This Blueberry Yogurt Teacake is lovely for brunch, afternoon tea, or a spring or summer dessert table. For more ideas on presenting larger cakes and bakes beautifully, see my guide on How to Serve Full Size Desserts.
How to Store
Store the cake covered at room temperature for up to 2 days, or refrigerate for longer storage. If refrigerated, let slices come to room temperature before serving for the best texture.
You can also freeze individual slices, well wrapped, for a simple make-ahead treat.
Recipe FAQs
Yes. Frozen blueberries work well in this cake. Do not thaw them before adding to the batter, as thawed berries can release too much juice and discolor the cake.
A tube pan or angel food cake pan is ideal. A pan with a removable bottom is especially helpful for releasing the cake after baking.
Yes. Sour cream can be used in place of Greek yogurt and will give the cake a rich, tender crumb.
It's very similar to a blueberry coffee cake because of the tender crumb and streusel topping, but baking it in a tube pan gives it a more elegant teacake feel, perfect for afternoon tea or brunch.
Blueberry and Greek Yogurt Tea Cake
Equipment
- 1 10-inch Tube Pan with removable bottom
Ingredients
Streusel Topping/Crumble Topping
- 1¼ cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
Blueberry Coffee Cake
- 3 cup all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon baking soda
- 2 teaspoons ground cardamom
- ¾ teaspoon salt
- ¾ cup butter softened (12 tablespoons)
- 1 ½ cup granulated sugar
- 1 large lemon for zest and juice (about 3 tablespoons juice)
- 3 large eggs
- ¼ cup milk
- 2 teaspoons vanilla
- ¾ cup Greek yogurt or sour cream
- 2 cups fresh blueberries or frozen but do not thaw
Instructions
Crumble Topping
- In a medium mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt
- Pour in the melted, cooled butter and stir with a fork until large clumps form and no dry flour remains. Refrigerate the mixture until ready to use.
Blueberry Coffee Cake
- Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-inch tube pan with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, cardamom, and salt. Toss the blueberries with 1 tablespoon of the flour mixture and set both aside.
- In the bowl of an electric mixer, beat the butter, lemon zest, and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Then beat in the yogurt, milk, 3 tablespoons lemon juice, and vanilla.
- Gradually stir in the flour mixture until just combined. Fold in the berries until evenly distributed. Do not over-mix.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 45 to 55 minutes, until golden brown around the edges and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack for about 20 minutes, before carefully inverting the cake.
- This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Blueberry Recipes You May Also Like
If you love blueberry bakes, you might also enjoy these reader-favorite recipes, from tender muffins and scones to simple cakes and fruit-filled pastries.
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My new favorite coffee cake- moist, tender berries, perfect crumble. Was loved by all at our tea!