Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Keyword: baking, Breakfast, fruit
Author: Melissa Griffiths
Prevent your screen from going to sleep
½cupgranulated sugar99 grams
¼cupall-purpose flour35 grams
2cupsall purpose flour284 grams
1 ½teaspoonsbaking powder
½cupunsalted buttersoftened, 1 stick
1cupgranulated sugar198 grams
½cupwhole milk4 ounces
2cupsblueberriesfresh or frozen
1cuppowdered sugar60 grams
Preheat oven to 350º F. Spray a 9-inch springform pan with non-stick cooking spray with flour.
Prepare crumb topping by mixing the sugar, flour, and butter together in a small bowl well with a fork and set aside. The mixture should be sandy and then start to form small clumps.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
Spread batter evenly into prepared pan. Sprinkle with crumb topping.
Bake at 350º for 45-55 minutes or until a toothpick inserted into the center comes out clean. The center should be 210 degrees F. with an instant read thermometer.
Whisk together powdered sugar and lemon juice to create a thin glaze.
Cool the cake 10 minutes in the pan, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
If your crumb topping is not crumbly after adding the butter, add a little additional sugar and flour until you get a crumbly mixture.