Lemon Blueberry Coffee Cake
This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.
90% would make again
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
50 minutes
50 min
Inspired by barbarabakes.com
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
50 minutes
50 min
Inspired by barbarabakes.com
Ingredients
for 6 servings
- nonstick cooking spray, for greasing
Streusel Topping
- ¼ cup granulated sugar (50 g)
- ¼ cup light brown sugar (50 g)
- ¼ cup all purpose flour (30 g)
- ¼ cup unsalted butter (55 g), cut into small pieces, room temperature
Lemon- Blueberry Coffee Cake
- 1 cup fresh blueberry (100 g)
- 1 ½ cups all purpose flour (185 g), divided, plus 1 tablespoon
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter (115 g), room temperature
- ¾ cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup whole milk (120 mL), room temperature
Lemon Glaze
- 1 ½ cups powdered sugar (165 g)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon whole milk, plus more as needed
Nutrition Info
- Calories 508
- Fat 18g
- Carbs 81g
- Fiber 1g
- Sugar 56g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there’s overhang on both of the long sides.
- Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
- Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
- In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
- In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
- Bake the coffee cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
- Let the cake cool in the pan for 10–15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
- Enjoy!
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