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–+ servings

Blueberry Eggnog Coffee Cake

4.50 | 2 reviews
Sweet and jammy blueberries marry perfectly with rich and creamy eggnog flavors in this supremely easy (and supremely comforting!) coffee cake. It's simple to assemble, and the punch blueberry flavor breaks through the rice baking spices in a way that will make you fall in love (and....make your house smell like Christmas).
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 1 8 by 8-inch baking pan

Equipment

Ingredients

For the eggnog cake batter:
  • 2 large eggs
  • 113 grams butter, melted and cooled, 8 tablespoons
  • 150 grams granulated sugar, 3/4 cup
  • 120 grams greek yogurt or skyr, 1/2 cup
  • 1 teaspoon vanilla extract
  • 210 grams all-purpose flour, 1 1/2 cup
  • 1 teaspoon baking powder
  • 1/4 teaspoon each of ground clove, cinnamon and nutmeg
  • 1 teaspoon Diamond Crystal kosher salt
  • 60 grams milk of choice, 1/4 cup
For the blueberry filling:
  • 200 grams frozen blueberries, 1 1/2 cup
  • 15 grams dark brown sugar, 1 tablespoon
  • 1/2 teaspoon each of ground nutmeg and ground cinnamon
  • 10 grams all-purpose flour, 1 tablespoon
For the crumble topping:
  • 105 grams all-purpose flour, 2/3 cup
  • 60 grams dark brown sugar, 1/4 cup
  • 1/4 teaspoon ground cinnamon
  • 85 grams salted butter, chilled, 6 tablespoons
  • 70 grams frozen blueberries, 1/2 cup

Instructions 

  1. Position a rack to the center of the oven and preheat to 350°F.
  2. In a large bowl, whisk together the eggs. Add in the butter, sugar, greek yogurt and vanilla and mix until smooth.
  3. Add in the flour, baking powder, ground clove, cinnamon, nutmeg and salt and stir to combine. Add splashes of milk at a time, using it to help mix the batter into a smooth, thick consistency.
  4. In a small bowl make the blueberry filling. Add the frozen blueberries, brown sugar, cinnamon, nutmeg and flour. Mix until all the blueberries are evenly coated in the sugar, spices and flour.
  5. In another small bowl, make the crumble topping. Add the flour, sugar, and cinnamon and whisk to evenly combine. Add the cubed chilled butter and toss it in the flour mixture, coating all pieces. Use your hands to work the butter into the flour mixture, pressing and flattening pieces until you have a crumbly texture with big pieces throughout. Set aside.
  6. In a parchment-lined 8 by 8-inch baking dish, add half the batter. Then cover the batter with the blueberry filling. Carefully spread the remaining batter on top and scatter the crumble mixture on top. Dot the crumble mixture with the remaining frozen blueberries.
  7. Bake for 40-45 minutes or until you can no longer hear the cake "bubbling" (if you use the toothpick method, you'll come out with some blueberry goo).
  8. Let cool until you can handle it with bare hands before slicing.