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Blueberry Streusel Cake

Blueberry Streusel Coffee Cake with Lemon Glaze

This easy-to-make blueberry coffee cake tastes so good that you may want to go ahead and just make two of them because it will get eaten up fast.
5 from 2 votes


For the Streusel:

  • 1/4 cup all-purpose 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 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 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


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


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:

  • Preheat the oven to 375 degrees F.
  • Sift together 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 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).
  • 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.
  • Sprinkle the streusel evenly on top.
  • 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), make the lemon glaze (it needs to be drizzled on top of the cake while the cake is warm).

For the 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.
  • Serve warm, chilled or at room temperature.