Blueberry Streusel Coffee Cake with Lemon Glaze

Name: Blueberry Streusel Coffee Cake with Lemon Glaze
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1/4 cup all-purpose flour; 1/3 cup brown sugar (light or dark); 3 tablespoons butter (firm); 1/4 teaspoon ground cinnamon; 2 pinches salt; 1-3/4 cups all-purpose 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 (softened, for greasing the pan); 1 cup rinsed and drained fresh blueberries (or frozen (drained) blueberries); Streusel; Lemon glaze; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

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by Nancy

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This blueberry coffee cake is easy to make and tastes so good that you may want to just make two of them.

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.

Blueberry Coffee Cake with Streusel in spoon

About this Recipe

This coffee cake is light, airy and tastes great 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 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.

Umm, not so much.

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

And as any food blogger would do in this situation…

…I had to make this cake again to get the remaining pictures.

For the Blueberries

The first cake I made with this recipe had frozen blueberries in it, and the second one I made had fresh blueberries…

…both versions were equally delicious.

Let’s check out the ingredients.

Blueberry Coffee Cake – Blueberries (fresh or frozen), flour, sugar, baking powder, egg, canola oil, milk, salt, butter (for greasing the pan)

Equipment – A 9x9x2-inch baking pan or baking dish

Streusel – Brown sugar (light or dark), butter, flour, salt, and cinnamon

Lemon Glaze – Fresh lemon juice and powdered sugar

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation

Preheat the oven to 375 degrees F.

Baking Pan – Grease the baking pan or dish (9 x 9 x 2) with butter and set aside.

Rinse the Blueberries – Rinse the blueberries in a colander and remove any stems.

Set aside.

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

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

Set aside.

Dry Ingredients

In a medium size bowl or sifter, add the granulated sugar, baking powder and salt.

If using a bowl, whisk or stir the dry ingredients together.

If using a sifter, sift the dry ingredients into the attached container.

Set aside for a moment.

Egg, Milk and Canola Oil

In a large bowl…

…whisk together the egg, milk and canola oil.

Batter

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

…using a large spoon or whisk, 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).

Add Batter to Baking Pan

To the baking pan that’s greased with butter, add the batter.

Use a spatula to spread out the batter evenly.

Add Blueberries to the Batter

Blueberries in coffee cake batter in pan

Add the blueberries evenly on top of the batter.

Top with Streusel

Next…

…sprinkle the streusel evenly on top.

Bake

Bake in a preheated oven (at 375 degrees F.) for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Blueberry Coffee Cake with Streusel in pan

After removing the cake from the oven (keep the cake in the pan), set it aside onto a heat-proof surface, and…

…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 fresh lemon juice and…

…powdered sugar.

Using a spoon or a whisk, mix together…

…until smooth.

Drizzle Glaze on Top of the Cake

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

Drizzle glaze on Blueberry Coffee Cake in pan

…using a whisk or spoon…

…drizzle the glaze…

…evenly on top of the cake.

Serve

Blueberry Coffee Cake with Streusel on plate

Serve warm or..

…chilled or…

…at room temperature.

Serve as a finger food or…

…with a…

…fork.

Time to eat.

Thank you so much for stopping by CCC!

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Blueberry Streusel Coffee Cake with Lemon Glaze

This blueberry coffee cake is easy to make and tastes so good that you may want to just make two of them.

5 from 2 votes

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Yield: 9 Servings

Prep: 25

Cook: 25

Total: 50

Ingredients

For the Streusel:

1/4 cup all-purpose flour
1/3 cup brown sugar (light or dark)
3 tablespoons butter (firm)
1/4 teaspoon ground cinnamon
2 pinches salt

For the Cake:

1-3/4 cups all-purpose 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 softened, for greasing the pan
1 cup rinsed and drained fresh blueberries or frozen (drained) blueberries
Streusel
Lemon glaze

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice

Equipment

A 9 x 9 x 2-inch baking dish or baking pan

Instructions

Preparation:

Preheat the oven to 375 degrees F.
Baking Pan or Dish – Grease the baking pan or dish (9 x 9 x 2) with butter. Set aside.
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.

Dry Ingredients:

In a medium size bowl or sifter, add the granulated sugar, baking powder and salt.
If using a bowl, whisk or stir the dry ingredients together. If using a sifter, sift the dry ingredients into the attached container.
Set aside for a moment.

Egg, Milk and Canola Oil:

In a large bowl, whisk together the egg, milk and canola oil.

For the Batter:

To the egg mixture, add about half of the dry ingredients and stir until smooth.
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.

Add the Batter to the Pan

To the baking pan or dish that's greased with butter, add the batter. Use a spatula to spread out the batter evenly.

Top with Blueberries and Streusel:

Add the blueberries evenly on top of the batter.
Sprinkle the streusel evenly on top.

Bake:

Bake in a preheated oven (at 375 degrees F.) 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), set it aside onto a heat-proof surface, and make the lemon glaze.
The lemon glaze needs to be drizzled on top of the cake while the cake is warm.

Lemon Glaze:

In a medium-size 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.