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A blueberry yogurt teacake with icing is displayed on a white cake stand, garnished with fresh flowers and surrounded by plates and a bowl of blueberries.
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Blueberry and Greek Yogurt Tea Cake

This Blueberry Yogurt Teacake is a tender, buttery cake filled with blueberries and topped with a cinnamon-nutmeg streusel. Baked in a tube pan, it’s perfect for brunch, afternoon tea, or a simple weekend treat.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 16 servings
Calories: 332kcal
Author: Stephanie Wilson

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
US Customary - Metric

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.

Nutrition

Calories: 332kcal | Carbohydrates: 50g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 385mg | Potassium: 94mg | Fiber: 2g | Sugar: 26g | Vitamin A: 420IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg