Dannon Blueberry Coffee Cake

Dannon Blueberry Coffee Cake

Dannon(R) All Natural 0

"Your coffee or tea break becomes a special event with this moist, delicious blueberry coffee cake."

Ingredients {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Dannon All Natural and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Fold in the blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 65 to 70 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate and tap firmly to remove from the pan. Dust with confectioners sugar just before serving.
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Reviews 13

  1. 17 Ratings


loved it. Instead of 3/4 c. butter, I used 1/2 c. applesauce + 1/4 c. butter. Next time I will use all applesauce for the shortening. Also I will be cutting back the sugar by 1/4 c. or more. It was plenty sweet. It makes a beautiful bundt cake anyone would be proud to serve


Dense and moist cake...but I made some variations, a couple out of necessity: Didn't have 2 cups of plain yogurt, so I used 1 Chibani blueberry yogurt and the rest in sour cream. I also added the zest of one fresh lemon to the batter. Also, Bundt pan may have been too small...I had great luck with my large tube pan. Finally, I glazed the cake with icing made from the juice of one lemon and about 1.5 cups of confectioner's sugar. Oh, and I only baked for 1 hour.

Avon- status quo PRO

It's a keeper. This was delicious and since my goal was to take something to my dad's house, I knew that this would be too much for him and my step mother. Instead of baking in a bundt pan, I poured half into a 9x9, and the other half into an 8x8 pan. Baked both at the same time for about 50 minutes and it was perfect. I did use frozen blueberries from last summer and have a lot left, so I can bet that this will be made at least one more time within the week.