This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.

Quick Info

⏱️ 80 min • 🍽️ 6 servings • ⭐ 90%

Nutrition

448 cal • 6g protein • 83g carbs • 10g fat

Tags

[North American] • [Vegetarian] • [Easy] • [Breakfast] • [Brunch] • [Desserts]

Ingredients

• Nonstick cooking spray, for greasing
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup all-purpose flour
• ¼ cup (½ stick) unsalted butter, cut into small pieces, room temperature
• 1 cup fresh blueberries
• 1½ cups plus 1 tablespoon all-purpose flour, divided
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, room temperature
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup whole milk, room temperature
• 1½ cups powdered sugar
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon whole milk, plus more as needed

Instructions Preview

1. Preheat the oven to 350°F (180°C). Grease …
2. Make the streusel topping: In a medium bow…
3. Make the coffee cake: Add the blueberries …

…and 8 more steps

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