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Blueberry Coffee Cake

Moist Blueberry Coffee Cake with Zesty Lemon Glaze

Indulge in this delightful Blueberry Coffee Cake, bursting with juicy blueberries and topped with a zesty lemon glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour if needed
  • 1 cup granulated sugar can be reduced slightly for less sweetness
  • 0.5 cup dark brown sugar can be replaced with light brown sugar
  • 2 tsp baking powder do not substitute with baking soda without adjustments
  • 0.5 tsp salt essential for flavor
  • 3 large eggs room temperature
  • 0.5 cup sour cream plain Greek yogurt can substitute 1:1
  • 0.25 cup vegetable oil melted coconut oil also works
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest fresh zest is recommended
For the Blueberry Layer
  • 2 cups blueberries fresh preferred, toss in cornstarch if frozen
  • 1 tbsp cornstarch helps maintain blueberry structure
For the Crumble Topping
  • 0.25 cup butter room temperature
  • 0.5 tsp cinnamon can be omitted
  • 0.25 cup granulated sugar more for extra crunch
  • 0.5 cup all-purpose flour
For the Lemon Glaze
  • 1 cup powdered sugar adjust for sweetness
  • 2 tbsp lemon juice fresh juice recommended

Equipment

  • 9-inch Springform Pan
  • mixing bowl
  • spatula
  • whisk

Method
 

Instructions
  1. Preheat your oven to 175ºC (350ºF) and prepare a 9-inch springform pan with parchment paper.
  2. In a bowl, mix flour, granulated sugar, dark brown sugar, and cinnamon to make the crumble topping and set aside.
  3. Cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing on low speed until fully incorporated.
  5. Mix in half of the flour, baking powder, and salt, then add sour cream, vegetable oil, lemon zest, and vanilla extract.
  6. Fold in the remaining dry ingredients and half of the blueberries gently.
  7. Pour batter into the springform pan, add remaining blueberries, and top with crumble mixture.
  8. Bake for 45-50 minutes or until a toothpick comes out clean.
  9. Cool the cake in the pan for 15 minutes, then drizzle with lemon glaze.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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