Blueberry Coffee Cake Recipe
This Blueberry Coffee Cake Recipe is moist and bursting with flavor, featuring a hint of lemon and a sweet streusel topping, all drizzled with a simple lemon glaze.
Servings: 16 pieces
Cost: $6.29
Equipment
Ingredients
Coffee Cake
- 1-1/2 cups flour
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup fresh blueberries not frozen
- 1/3 cup unsalted butter melted, room temperature
- 1/3 cup light brown sugar or dark, packed
- 3 tablespoons maple syrup
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract optional
- 3/4 cup Greek yogurt full-fat
- 1 lemon
Streusel
- 4 tablespoons unsalted butter melted, room temperature
- 11 tablespoons flour
- 1/3 cup light brown sugar or dark, packed
- 1/4 teaspoon ground cinnamon optional
- 1/8 teaspoon salt
Glaze
- 1 cup powdered sugar
- 1-1/2 tablespoons lemon juice
- 1 tablespoon heavy cream
- 1/8 teaspoon vanilla extract optional
- 1/16 teaspoon salt optional
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8-inch metal baking pan with nonstick cooking spray. Or for easy cleanup, you can line with parchment and then grease.
- In a large bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. Add the blueberries and toss to coat. Set aside.
- In a medium bowl, add the melted and cooled butter, packed brown sugar, maple syrup, and heavy cream. Add in the vanilla extract, almond extract, and Greek yogurt. Zest the outer rind of a lemon (avoid the white pith) to get 1 teaspoon zest. Juice the lemon to get 2 tablespoons juice; add juice and zest to wet ingredients. Whisk until smooth.
- Combine wet and dry ingredients. Mix until just combined, do not overmix the batter. The batter is very thick. Spread and smooth the batter evenly in the prepared pan with a spatula.
- To make the streusel, melt the butter in the microwave, then let stand at room temperature until cooled. Don’t add hot butter to the streusel; it will make it greasy. In a separate bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cooled melted butter and mix until the streusel is evenly combined and forms small clumps. If clumps aren’t forming or the streusel is too wet, add more flour, 1 tablespoon at a time. Sprinkle the streusel mixture evenly over the cake batter. Do not press the streusel into the cake.
- Bake for 37–45 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. My oven takes 40 minutes. Cool completely in the pan before adding the glaze.
- Whisk all the icing ingredients together until smooth. Drizzle over entire cooled coffee cake or over individual slices.
Notes
Storage: Covered coffee cake will last about 1–2 days at room temperature but will stay good for about 1 week in the fridge in an airtight container. Warm leftover pieces in the microwave and glaze. After the first day, the streusel topping does soften, and the cake becomes more moist.
Nutrition
Calories: 310kcal | Carbohydrates: 54g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 81mg | Fiber: 1g | Sugar: 28g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg