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–+ servings
Blueberry Coffee Cake

Irresistibly Moist Blueberry Coffee Cake with Lemon Glaze

This Blueberry Coffee Cake is a blend of soft cake and juicy berries, topped with a tangy lemon glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Can be reduced for a less sugary cake.
  • 1/2 cup Dark Brown Sugar Use light brown sugar if needed.
  • 1 teaspoon Cinnamon Optional, can be omitted.
  • 1/2 cup Butter Room temperature for easy mixing.
  • 2 teaspoons Baking Powder Make sure it’s fresh.
  • 1/2 teaspoon Salt Balances sweetness.
  • 2 large Eggs Room temperature blends more easily.
  • 1 tablespoon Lemon Zest Fresh is best.
  • 1 cup Sour Cream Greek yogurt works well as a substitute.
  • 1/4 cup Vegetable Oil Melted coconut oil can be used.
  • 1 teaspoon Vanilla Extract Opt for pure for the best taste.
  • 2 cups Blueberries Fresh preferred but frozen works too.
  • 1 tablespoon Cornstarch Essential for preventing blueberries from sinking.
For the Crumble Topping
  • 1 cup All-Purpose Flour Measuring accurately ensures great texture.
  • 1/2 cup Granulated Sugar Feel free to adjust.
  • 1/2 cup Dark Brown Sugar Can be substituted with light brown sugar.
  • 1 teaspoon Ground Cinnamon Use it for additional flavor if desired.
  • 1/4 cup Butter Cold and cubed for a crumbly texture.
For the Lemon Glaze
  • 1 cup Powdered Sugar Mix thoroughly for the best consistency.
  • 2 tablespoons Lemon Juice Fresh juice enhances flavor.
  • 1 teaspoon Vanilla Extract Optional, helps with flavor.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Hand Mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175ºC (350ºF) and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine flour, granulated sugar, dark brown sugar, and cinnamon. Cut in cold cubed butter until mixture resembles coarse crumbs.
  3. In a large mixing bowl, beat room temperature butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, mixing until just combined.
  5. Gradually add half of the flour mixture to the batter, followed by sour cream, vegetable oil, lemon zest, and vanilla extract. Mix until just combined.
  6. In a separate bowl, toss blueberries with cornstarch. Fold half of the blueberries into the batter gently.
  7. Pour the batter into the lined springform pan, sprinkle remaining blueberries and finish with crumble topping.
  8. Bake for 45-50 minutes until a tester comes out clean.
  9. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
  10. While the cake cools, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
  11. Once the cake has cooled, drizzle the lemon glaze generously over the top.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For the best results, ensure ingredients are at room temperature and avoid overmixing the batter.

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