CHOBANI Blueberry Coffee Cake

This coffee cake would be the perfect New Year’s breakfast! It’s made with blueberries, Chobani Greek Yogurt, and has two layers of streusel. The middle streusel melts inside the cake making a gooey cinnamon layer…yum! The top adds the perfect sweet crunch.


Let’s bake!


Start by whisking together the flour, baking powder, baking soda, and salt.  Set aside.


In a small bowl, combine the granulated sugar and lemon zest.


With a mixer, cream together the butter and sugar mixture.


Mix in the eggs; one at a time.


Add the plain greek yogurt and vanilla extract.  Mix until combined.



Slowly add in the dry ingredients and beat until combined.


Sprinkle your blueberries with 1 Tablespoon on flour and toss to coat.  This keeps the blueberries from sinking to the bottom of your cake.  Then, gently fold them into your cake batter.


Streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon.


Work the butter into the mixture with your fingers or a fork.

Now, you’re ready to assemble your cake.


Add half of your cake batter to the greased 8-inch banking pan.  Sprinkle with half of the streusel filling.


Spoon the remaining batter over the filling.


Top with the remaining streusel and bake for 40-45 minutes in a 350 degree oven.  I just love the crunchy cinnamon topping!





2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 lemon
1/2 cup butter, at room temperature
2 large eggs
1 cup plain Greek Yogurt (I used Chobani)
1 teaspoon vanilla extract
1 cup fresh blueberries
1 Tablespoon all-purpose flour to coat the blueberries

Streusel Filling and Topping:
3/4 cup all-purpose flour
3/4 cup lightly packed brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter


1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

3. In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.

4. Slowly add in the dry ingredients. Mix until just combined.  In a small bowl, sprinkle your blueberries with 1 Tablespoon of flour and toss to coat.  Gently fold in the fresh blueberries.

5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.

6. Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.

7. Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool to room temperature and serve.



CHOBANI reached out to me and asked if I’d come up with a recipe for their #MadeWithChobani project.

Join the Conversation

  • Sarah @ KS Runner

    The crunchy top of a coffee cake is my favorite! Love the tip about coating the blueberries in flour so they don’t go to the bottom! This looks delicious!

    • jenchoosesjoy


  • Dany

    Hi ! Jen !
    I discovered you by The Athetarian, a couples of weeks ago, and i just love your energy, your are inspire to me, as at 47 start to run at 42 and love it, but not that fast runner but enjoy it so much.
    So i want to tell you that i loved you post an you do put a lot of energy in it, and it makes it very interesting to read it each time.
    Its so a good pleasure to me when a see JENCHOSEJOY in my mail….
    Thanks for the good energy you put in my live,

    Dany (im a girl even if my name is most for boy)

    p.s: excuse my english writing, I’m from Montreal

    • jenchoosesjoy

      Your kind words mean so much to me…thank you!!! Your english a a LOT better than my french!

  • Alaina M. @ The Simple Peach

    This coffee cake looks like trouble…good trouble! Lemon, blueberries and cinnamon sugar are always a winning combination. YUM! I will most certainly be lumping this delicious looking cake into the “carb loading/acceptable training food” category. Haha 😉

    • jenchoosesjoy

      I really hope you like it!!!

  • Running ‘N’ Reading

    This looks ahhhhmazing, Jen!! Woo hoo! Great job!

    • jenchoosesjoy


  • FLRunnerBoy

    WOW!!! … YUM!!! … MOUTH!!! … WATERING!!! 😛 What an amazing recipe!!! Make sure you pin this one! :)

    • jenchoosesjoy

      I pinned it…hope you like it!!

  • natrunsfar

    YUM! I will for sure make this! Thanks for sharing! :)

    • jenchoosesjoy

      I hope you like it!! :)

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