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Dannon Blueberry Coffee Cake

"Your coffee or tea break becomes a special event with this moist, delicious blueberry coffee cake."
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servings 445 cals
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 13
  1. 17 Ratings

Most helpful positive review

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. ...

Most helpful critical review

did NOT taste right.

Most helpful
Most positive
Least positive

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. ...

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 t...

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 po...

Five star! The blueberry cake I have been looking for! Moist. I used a large commercial loaf pan and it made a large heavy loaf. I may add extra topping next time. The batter is thick and rich. ...

This is wonderful, I followed the ingredients exactly. Everyone loved it, even my 5 year old who hates nuts. The only thing I did differently was bake this by dividing it between two bread loaf ...

did NOT taste right.

Very moist. Had this at a party & the person who made it said they left out the vanilla & pecans - we still enjoyed it!

Pretty good. Will add an extra 1/2 c of blueberries next time. I did not have the nuts on hand; still good

I made this according to recipe. with one exception - I used a different brand of organic plain yogurt. This is a moist cake but I think there is too much yogurt in this recipe. The tanginess of...