Go Back
–+ servings
blueberry coffee cake on cake stand
Print Recipe
5 from 3 votes

Blueberry Coffee Cake with Lemon Glaze

Made with plump blueberries, a crumbly cinnamon streusel, and a simple lemon glaze. This recipe makes one 9-inch cake.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Baked Goods
Cuisine: American
Servings: 12 people
Calories: 310kcal
Author: Tania

Equipment

  • 9-inch springform pan

Ingredients

For the Cake:

  • 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 for oan
  • ¾ 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

  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 4 tablespoons very cold unsalted butter, cut into cubes
  • 1 teaspoon ground cinnamon

Lemon Glaze

  • ½ cup powdered sugar
  • ½ to 1 tablespoons fresh lemon juice to taste

Instructions

  • 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!

Notes

  1. For the lemon glaze, add the liquid in small increments until desired consistency.
  2. Wait for the cake to cool down before drizzling the glaze. Otherwise, it will melt into cake, making it soggy.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1slice | Calories: 310kcal | Carbohydrates: 49g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 316mg | Potassium: 61mg | Fiber: 1g | Sugar: 29g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg