Blueberry Marble Coffee Cake

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

Blueberry Marble Coffee Cake
  • Yield:serves 12
  • Active time:30 minutes
  • Total time:1 hour 20 minutes
This recipe appears in:
Wake and Bake: Blueberry Marble Coffee Cake

[Photograph: Carrie Vasios]

This extra moist vanilla coffee cake gets a pretty purple swirl from blueberries.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • For the Swirl:
  • 1 teaspoon sugar
  • 1/2 teaspoon fresh juice juice from 1 lemon
  • 1/2 teaspoon water
  • 1 cup blueberries
  • For the Coffee Cake
  • 2 cups (about 10 ounces) all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cup sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup full fat Greek yogurt


  1. 1.

    Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter or non-stick baking spray.

  2. 2.

    Make the Swirl: In a small saucepan, combine sugar, lemon juice, water, and berries. Cook over medium heat, mashing down berries with a fork, until sauce has thickened and no whole berries remain, about 10 minutes. Let cool.

  3. 3.

    Make the Cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, cream together butter and sugar with a wooden spoon or electric mixer until light and fluffy, about 4 minutes. Beat in eggs, one at a time. Beat in vanilla extract.

  4. 4.

    Add yogurt and beat to combine, then add dry ingredients and beat until just incorporated. Remove 1/2 cup batter, then pour remaining batter into prepared pan.

  5. 5.

    Mix 1/2 cup batter with blueberry mixture, then dollop on top of cake. Use a tooth pick to swirl berry mixture with plain batter, making sure to leave some white batter showing. Bake until plain batter is golden and a toothpick comes out clean, about 45 minutes. Let cool 15 minutes in pan, then run a knife around the edge of the pan. Release the sides and let cake continue to cool. (Can also be served warm).

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