Blueberry Cinnamon Greek Yogurt Coffee Cake

Date: December 15, 2020

Prep: 1 Hour 20 minutes
Serves: 10-12


1 1/2 cup noosa blueberry yoghurt
Cooking spray
1 1/4 C dark brown sugar
1/4 C white sugar
3 tsp ground cinnamon
2 1/4 C frozen blueberries
3 C Flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 C oil
3 room temperature eggs
2 tsp vanilla extract
Powder sugar


  1. Generously spray bundt pan with cooking spray and toss with light dusting of flour.
  2. In a bowl, mix brown sugar, white sugar, and cinnamon, set aside.
  3. Sprinkle mixture into the bottom of bundt pan.
  4. In seperate medium sized bowl, toss blueberries with a tablespoon of flour and set aside
  5. In another medium sized bowl, combine all flour, baking soda, and baking powder and set aside
  6. In a large mixing bowl, whisk the remaining wet ingredients – oil, eggs, maple syrup, noosa blueberry yogurt, and vanilla extract.
  7. Fold blueberries and dry ingredients into wet until incorporated.
  8. Pour batter into bundt pan over the sugar mixture.
  9. Bake for 1 hour, or until toothpick comes out clean from center.
  10. Remove carefully from bundt pan, top with powdered sugar, and enjoy!