Grammy's Kitchen · Coffee Cake · Blueberry Coffee Cake
One of 78 coffee cake recipes we measured
from natashaskitchen.com
12 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 64% | 63% |
| total sugar | 78% | 109% |
| brown sugar share of total sugar | 42% | 42% |
| egg | 30% | 30% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| liquid | 74% | 69% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 142 g | 10 Tbsp unsalted butter (softened (that’s 1 1/4 sticks), plus more to grease the pan) |
| 150 g | 3/4 cup granulated sugar |
| 100 g | 2 large eggs (room temperature) |
| 9 g | 2 tsp vanilla extract |
| 240 g | 2 cups all-purpose flour |
| 4 g | 1 tsp baking powder |
| 2 g | 1/2 tsp baking soda |
| 3 g | 1/2 tsp salt |
| 245 g | 1 cup plain Greek yogurt (or sour cream**) |
| 340 g | 1 1/2 cups blueberries (about 12 oz***) |
| 90 g | 3/4 cup all-purpose flour |
| 106 g | 1/2 cup packed light brown sugar |
| 1 g | 1/2 tsp ground cinnamon |
| Pinch of salt | |
| 71 g | 5 Tbsp cold butter (cubed) |
Method: 8 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was very good. Only changes I made was instead of adding the blueberries to the top after baking, I saw them rolling around on yours *grin*, so I just added some to the top before I baked it and they were fine that way. The other thing was I added a lemon” — a cook, 5.0★
“Question about the butter amount in the cake. The recipe says 10 tablespoons or 1 1/2 sticks but my sticks are 8 tablespoons so 1 1/2 sticks would be 12 tablespoons not 10. I made this a few weeks ago and can't remember if I used 10 tablespoons or 1 1/2 sticks” — a cook, 5.0★