This moist blueberry coffee cake is made with plump blueberries, topped with a delicious cinnamon streusel and finished with a sweet lemon glaze.
Whenever there is fruit in my cake, I just go crazy. I love how the delicate sweetness of fruit contrasts with the richness of a cake. Or a cupcake. Or a scone. Or a pie. You get it. FRUIT!!!
Yup, clearly I have a thing for fresh fruits during the summer. In fact, the other day, I just made this heavenly tropical shrimp salad and served it with a refreshing blackberry iced tea. When you have so many delicious ripe fruits to pick from, you just can’t resist!
I mean, just look at the blueberries inside the cake, bursting with lots of natural sweetness and flavor.
The batter is thick, so don’t be tempted to add more liquid! When you’re done mixing the ingredients for the batter, gently fold in the blueberries trying not to burst them. Also, because the batter is thick, the blueberries won’t sink all the way to the bottom when baking. By the way, did I mention that this cake has a hint of lemon?! Yes – I added some fresh lemon juice and fragrant lemon zest. It’s like a little upgrade.
Now, let’s talk about the cinnamon streusel. It’s very simple – granulated sugar, all-purpose flour, ground cinnamon, and VERY COLD butter. Cold butter helps to create a crumbly texture for the topping. So make sure you place your butter in the freezer for about 20-30 mins before making it.
The lemon glaze is simply powdered sugar and fresh lemon juice combined. Simple is good and easy. I’d recommend adding the lemon juice little by little. Sometimes glazes can get too watery too soon.
When you make this, your kitchen will smell like a bakery. Serve it with with a cup of coffee or tea (even though it’s called a “coffee” cake, hah!). And don’t forget to share it with others! They will love you.
Pin this recipe! 🙂
- This is a thick batter. Try not to add extra liquid unless you think it is absolutely necessary. Like, if it’s too floury, but it shouldn’t be. Just remember to measure your flour correctly (spooned and leveled).
- I haven’t tried this recipe with frozen blueberries, and that’s because I wanted the juices of the fresh blueberries to burst when baking. However, feel free to make it with frozen blueberries – let me know how it turns out!
- Cinnamon streusel: make sure the butter is VERY cold when you cut the butter into the dry streusel ingredients. This will create a crumbly texture.
- Lemon glaze: Glazes tend to be finicky, at least for me. Always start with small amounts of liquid, and gradually add more until desired consistency.
- Equipment: To cleanly release the cake from the pan, I used a 9-inch springform round pan.
Blueberry Coffee Cake with Lemon Glaze
Made with plump blueberries, a crumbly cinnamon streusel, and a simple lemon glaze.
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons softened unsalted butter (plus more for pan)
- 3/4 cups granulated sugar
- 1 teaspoon lemon zest
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 cups fresh blueberries
Cinnamon Streusel Topping
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 tablespoons very cold unsalted butter, cut into cubes
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1/2 to 1 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Grease a 9-inch springform pan with butter. An 8x8 square pan would also work, but make sure to line it with parchment paper with overhang.
Make the streusel: In a medium bowl, combine the dry ingredients. Add the cold butter cubes, and using a pastry blender or a fork, cut the butter into the mixture until you get small pea-size crumbles. Place prepared topping in refrigerator while you make the cake batter.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a separate bowl, cream 6 tablespoons softened butter, sugar, and lemon zest using an electric or stand mixer. Add the eggs, one by one, and beat until smooth. With a hand whisk, mix in Greek yogurt, vanilla extract, and lemon juice until well combined.
Using a rubber spatula, fold in the dry ingredients to the mixture, and mix until just combined.
Gently fold in the blueberries to the batter. Try not to burst them.
Pour the batter into the prepared pan. Even out with the rubber spatula. Top with the streusel topping. Bake for about 40-45 minutes, until a toothpick or cake tester inserted in the middle comes out clean. Let cool for 20 minutes.
Make the lemon glaze: while cake is cooling, make the glaze. Whisk together the powdered sugar with lemon juice until a thin (but not watery) glaze forms.
Once the cake has cooled to room temperature, drizzle with the lemon glaze. Cut into slices and serve. Enjoy!
- For the lemon glaze, add the liquid in small increments until desired consistency.
- Wait for the cake to cool down before drizzling the glaze. Otherwise, it will melt into cake, making it soggy.