Blueberry Coffee Cake

5 from 3 votes

This blueberry coffee cake with lemon glaze and streusel topping is perfect to enjoy with a cup of coffee or tea. It's made with fresh or frozen blueberries, and it's got vibrant lemon flavors.

Prep Time25

Cook Time55

Total Time1 20

Course: Baked Goods

Cuisine: American

Servings: people

Calories: 366kcal

Author: Tania

Equipment

Ingredients

For the Batter

2 cups all-purpose flour spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons softened unsalted butter plus more to grease pan
¾ cups granulated sugar
1 teaspoon fresh lemon zest
2 large eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
2 cups fresh or frozen blueberries tossed with 1 tablespoon flour

Cinnamon Streusel Topping

⅓ cup granulated sugar
⅓ cup light brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup COLD unsalted butter cut into small cubes

Lemon Glaze

½ cup powdered sugar plus more to taste
1 ½ to 2 tablespoons fresh lemon juice or as needed

Instructions

Preheat oven to 350 degrees F. Grease a locked 9-inch springform pan with butter.
Make the streusel topping: In a medium bowl, mix the ⅓ cup granulated sugar, ⅓ cup brown sugar, ½ cup flour, ½ teaspoon cinnamon, and salt. Add the cold butter cubes. Using your fingers, rub the cold butter into the dry mixture until you get small pea-size crumbles. Place it in the refrigerator until ready to use - it needs to stay cold.
Dry ingredients: Combine all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Using a stand mixer or electric hand mixer over medium-high speed, cream 6 tablespoons softened unsalted butter, granulated sugar, and lemon zest. Then, using medium speed, beat in with the eggs, one by one, until smooth.
Over medium speed, 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. Do not overmix.
Toss blueberries with 1 tablespoon of flour. Then, gently fold in the blueberries to the batter.
Pour the batter into the greased locked springform pan. Even out the batter with a rubber spatula. Then, top with the prepared streusel topping.
Bake for about 50-55 minutes, until a toothpick or cake tester inserted in the middle comes out clean (a few moist crumbs are fine). Let it cool completely before glazing.
Make the lemon 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 prepared lemon glaze. Cut into slices and serve. Enjoy!

Notes

If you don’t have a springform pan: Use a regular 9-inch pan, or a square or rectangular pan. Line the bottom with parchment paper (cut into the pan’s shape) for easy release.
The batter will be thick.
If using frozen blueberries, do NOT thaw first. They can go into the batter frozen.
Use room-temperature ingredients for the best texture and even mixing.
Coat blueberries in flour first. This prevents them from sinking to the bottom of the cake.
You can make the streusel first or ahead of time. Keep it chilled in the fridge until ready to use.
Freeze the fully cooled cake (without glaze for best results) by wrapping it tightly in plastic wrap and them foil. Place in a large freezer bag for up to 3 months. Thaw in the fridge overnight.
Freeze individual slices with parchment paper between them. Wrap with foil tightly. Thaw at room temperature before serving.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition