Blueberry Coffee Cake

5 from 48 votes

Blueberry Coffee Cake

This sweet, moist coffee cake, with its crunchy streusel topping, juicy berries, and sweet lemon glaze, paired with a cup of coffee or tea, is the best way to start the day. You'll also love it as an afternoon snack or a simple dessert.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast Cake, Dessert

Cuisine: American

Servings:

Calories: 347kcal

Author: Chef Dennis Littley

Equipment

9 inch springform pan

Ingredients

Blueberry Cake

2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened 1 stick
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
1 tablespoon lemon zest
2 cups blueberries fresh or frozen

Crumb Topping

½ cup granulated sugar
¼ cup all-purpose flour
3 tablespoons butter melted

Icing

1 cup powdered sugar
1-2 tablespoons lemon juice

US Customary - Metric

Instructions

Blueberry Cake

Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.

Crumb Topping

In a small bowl, with a fork mix together sugar and flour. Add butter and mix until mixture is sandy and clumps together.*

Blueberry Cake

In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
Spread batter evenly into prepared pan. Sprinkle with crumb topping.
Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.
Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you’re like us and would rather eat it hot even though the cake doesn’t cut as well.)

Icing

Whisk together powdered sugar and lemon juice to create a thin glaze

Notes

*If you're not sure the coffee cake is fully cooked, use an instant-read thermometer to check the internal temperature of the cake. It should read 210 degrees F.

Nutrition