recipe

July 9, 2024

Blueberry Rhubarb Coffee Cake

Blueberry Rhubarb Coffee Cake

This simple blueberry rhubarb coffee cake incorporates fresh blueberries and swirls of rhubarb jam for a tasty cake you can serve at a brunch, or just enjoy for any old breakfast or snack. I call it a blue-barb cake!

Blueberry Rhubarb Coffee Cake Ingredients

  • Rhubarb: I used a rough rhubarb jam in this recipe and I love that each bite has a bit of its tart flavor in it.
  • Blueberries: This is a perfect summer cake while it’s peak blueberry season.
  • Sour Cream: You can substitute full-fat yogurt if you prefer, or if you don’t have sour cream on hand. These ingredients are interchangeable in baking for the most part.
  • Almonds: It’s optional, but I topped my blueberry rhubarb coffee cake with slivered almonds.

What to Bake in

This coffee cake recipe can be made in a 9×13-inch pan or in two 9-inch round cake pans. With just two of us at home, I love to make it in two cake pans so I can freeze one for another time or gift one to a neighbor or friend.

I have lots of rhubarb recipes here on StephaniesDish.com, so be sure to check them out!

Blueberry Rhubarb Coffee Cake

Blueberry Rhubarb Coffee Cake

Yield: 12

This recipe is for a 9 x 13 pan or you can use two 9-inch round pans and freeze a cake for later.

Ingredients

For the cake

  • 2 cups flour
  • 1 ¼ cups white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1 cup full fat greek yogurt
  • 3 cups diced rhubarb
  • 1 cup blueberries

For the streusal

  • 3/4 cup brown sugar sugar
  • 1/4 cup white granulated sugar
  • ¼ cup softened butter
  • ¼ cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup slivered almonds

Instructions

  • Preheat the oven to 350 degrees F
  • Grease and flour a 9x13-inch baking dish (I also will make this in two 8-inch round cake pans and freeze one of the cakes for later use - *See Note)
  • To make the cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. and blueberriers. Pour into the prepared dish and spread evenly.
  • To make the streusel, stir sugar and butter in a medium bowl until smooth. Stir in flour until the mixture is crumbly. Sprinkle the mixture on top of the cake, then dust lightly with cinnamon.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

    Notes

    You can make this in a 9 x 13 pan or two 9-inch round pans and freeze one of the cakes for later use

    Make sure to wrap it twice with storage wrap and/or aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight.

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