Blueberry Streusel Coffee Cake with Lemon Glaze

I made sure to call this recipe coffee cake instead of crumb cake so it sounds more like it can be eaten for breakfast.

For some reason, if a cake is called coffee cake, I feel better about eating it for breakfast.

This coffee cake is light, airy and tastes sooo good with the blueberries, crumbly streusel and tart lemon glaze in each bite.

It’s hard to resist eating it no matter what time of day it is.

I know this from first hand experience.

When I was taking the pictures of this coffee cake, I ran out of natural light right after drizzling the lemon glaze on top.

But no problem, I could just take the remaining pictures of the cake in the pan, and in the serving plates the next day.

Uhm, not so much.

It wasn’t before long that my “super small” taste test bites turned into a full on serving of this delicious cake.

And as any food blogger would do in this situation….I had to make the recipe again to get the remaining pictures.

The first cake was made with frozen blueberries, and the second one was made with fresh blueberries.

Both versions were equally delicious.

Before we check out the ingredients, a huge thank you for stopping by CCC!

Okay, on to the ingredients and how to make it.

For the Blueberry Coffee Cake – blueberries (fresh or frozen), flour, sugar, baking powder, egg, canola oil, milk, salt, butter (for greasing the pan).  Also a 9 x 9 x 2-inch baking dish or pan.

For the Streusel – brown sugar, butter, flour, salt, and cinnamon
For the Lemon Glaze – fresh lemon juice and powdered sugar

Here’s how to make it.

Preheat the oven to 375 degrees F.

For the Streusel:

In a medium size bowl, add the flour, butter, brown sugar, cinnamon and salt.

Using a fork, mash together the ingredients until small to medium-size clumps form.

Set aside.

For the Blueberry Coffee Cake:

Sift together the dry ingredients…

…the flour, granulated sugar, baking powder and salt.

Set aside for a moment.

In a large bowl,

whisk together the egg, milk and canola oil.

To the egg mixture, add about half of the dry ingredients and…

…mix together…

…until smooth.

Then add the remaining dry ingredients to the egg mixture and…

…mix together until smooth.

The dry ingredients are added to the egg mixture in a couple batches so that it’s easier to mix it into the wet ingredients (and the flour doesn’t go airborne on the first stir).

Grease the baking dish or pan (9 x 9 x 2) with butter.

Add the batter to the pan.

Use a spatula to spread the batter evenly in the pan.

Add the blueberries evenly on top of the batter.

Next,

sprinkle the streusel evenly on top.

Bake in a preheated oven for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.

After removing the cake from the oven (keep the cake in the pan),

make the lemon glaze (it needs to be drizzled on top of the cake while the cake is still warm).

For the Lemon Glaze:

In a small bowl, add the lemon juice and…

powdered sugar.

Using a whisk or spoon, mix together…

…until smooth.

After the cake has cooled for 10 minutes, while the cake is still warm,

using a whisk or spoon…

…drizzle the glaze…

…evenly on top of the cake.

Serve while warm.

Then,

most importantly,

…enjoy each and…

…every…

…bite.

More delicious recipes with blueberries:

Blueberry Cinnamon Cornbread

Berry Wine Ice Cream Sauce

Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

Mini Loaf Banana Blueberry Bread

Berry Granola Crisp

Blueberry Lemonade Smoothie

Mango, Blueberry and Ginger Galette

Oatmeal, Blueberry and Peanut Butter Chip Cookie Bars

Blueberry Limeade

Yogurt Berry Pancake Rolls

Blueberry Streusel Coffee Cake with Lemon Glaze

Yield: Serves 9

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

For the Streusel:

  • 1/4 cup flour
  • 1/3 cup brown sugar
  • 3 tablespoons butter, firm
  • 1/4 teaspoon ground cinnamon
  • 2 pinches salt

For the Cake:

  • 1-3/4 cups flour
  • 3/4 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup canola oil
  • 1/2 cup plus 2 tablespoons milk
  • 2 teaspoons butter (for greasing the pan)
  • 1 cup fresh (rinsed and drained) or frozen (drained) blueberries
  • Streusel
  • Lemon glaze

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Directions:

For the Streusel:
1. In a medium size bowl, add the flour, butter, brown sugar, cinnamon and salt.
2. Using a fork, mash together the ingredients until small to medium-size clumps form. Set aside.

For the Blueberry Coffee Cake:
3. Preheat the oven to 375 degrees F.
4. Sift together the flour, granulated sugar, baking powder and salt. Set aside for a moment.
5. In a large bowl, whisk together the egg, milk and canola oil.
6. To the egg mixture, add about half of the dry ingredients and stir until smooth.
7. Add the remaining dry ingredients and stir until smooth (the dry ingredients are added to the egg mixture in a couple batches so that it's easier to mix it into the wet ingredients).
8. Grease the baking dish or pan (9 x 9 x 2) with butter.
9. Add the batter to the pan. Use a spatula to spread the batter evenly in the pan.
10. Add the blueberries evenly on top of the batter.
11. Sprinkle the streusel evenly on top.
12. Bake in a preheated oven for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
13. After removing the cake from the oven (keep the cake in the pan), make the lemon glaze (it needs to be drizzled on top of the cake while the cake is warm).

For the Lemon Glaze:
14. In a medium-size bowl, add the lemon juice and powdered sugar.
15. Using a whisk or spoon, mix together until smooth.
16. After the cake has cooled for 10 minutes, while the cake is still warm, using a whisk or spoon, drizzle the glaze evenly on top of the cake.
17. Serve warm.

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