These Blueberry Coffee Cake Bites make the best breakfast or dessert. Loaded with juicy blueberries, topped with a cinnamon crumble, and baked to perfection, these mini bites are fun to make and even better to eat!
Oh, mini foods…how I love thee.
Let me count the ways…
First, there were these Mini Blueberry Loaves, then came these Mini Strawberry Orange Scones, then those Mini Caramel Apple Yogurt Pies, followed by these Mini Sausage Quiches, those Mini Strawberry Peanut Butter Cheesecake Pies, Mini Blueberry Kiwi Tarts, and Mini Strawberry Heart Pies.
I think it’s safe to say that I adore mini foods! And I think you do too, right? After all, they’re just so cute (and delicious) to eat!
My inspiration for these Blueberry Coffee Cake Bites came from Target (my favorite store). As I was strolling along their bakery section, I came across mini coffee cake bites and was instantly hooked. The flavor, the texture, the taste, the coffee cake in MINI form! How fun would these be to recreate?!
These Blueberry Coffee Cake Bites make the best breakfast or dessert. Loaded with juicy blueberries, topped with a cinnamon crumble, and baked to perfection, these mini bites are fun to make and even better to eat!
And really, who can resist mini foods as cute as these Blueberry Coffee Cake Bites? They have all of the flavor of a regular coffee cake (this recipe is adapted from my Blackberry Crumb Coffee Cake) but in bite-sized form.
Soft, moist, and sweet, these bites won’t last long in your house! And because they’re mini, it means these bites make the perfect, grab-n-go breakfast or snack.
And the best part? You got it! These Blueberry Coffee Cake Bites are so easy to make! In just about 30 minutes, you can have these cuties prepped and ready to be devoured. Sounds pretty good, right?
So, if you’re looking for that new breakfast or sweet treat, impress everyone with these adorable (and delicious) Blueberry Coffee Cake Bites!
Looking for more cake recipes? I’ve got you covered!
Blueberry Coffee Cake Bites
Ingredients
Crumb Topping
- ½ cup packed light brown sugar
- 1 tablespoon white sugar
- 1½ teaspoons ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour
Filling
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup white sugar
- ⅓ cup plain Greek yogurt
- ⅓ cup milk, any kind I used 2%
- 2 eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350F. Lightly grease a 12-count mini cheesecake pan or mini muffin tin with non-stick cooking spray. Set aside.
- To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add yogurt and milk. Beat until combined.
- Add in eggs, one at a time, followed by vanilla extract. Beat until combined. Slowly add in flour mixture and stir until just combined. Gently fold in blueberries.
- Spoon batter into prepared tins about halfway full. Sprinkle crumb mixture on top of batter.
- Bake for 15-20 minutes, or until toothpick inserted into middle comes out clean.
- Remove from oven and let cool completely.
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