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Blueberry Coffee Cake with Lemon Glaze Recipe

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4.3 from 5 reviews

This Blueberry Coffee Cake is a moist and tender cake bursting with fresh blueberries, topped with a crumbly cinnamon crumble and finished with a tangy lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, this cake combines the sweetness of brown and granulated sugars with the brightness of lemon zest and fresh blueberries for a delightful balance of flavors and textures.

Ingredients

Crumble Topping

  • 120 g all-purpose flour
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 1 tsp cinnamon
  • 90 g butter (room temperature)

Cake Batter

  • 220 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 85 g butter (room temperature)
  • 150 g granulated sugar
  • 2 large eggs (room temperature)
  • 1 tbsp lemon zest (zest of about 1 lemon)
  • 150 g sour cream 14-18% (room temperature)
  • 25 g vegetable oil (room temperature)
  • 1 tsp vanilla extract
  • 200 g blueberries (fresh or frozen)
  • 2 tsp cornstarch

Lemon Glaze

  • 60 g powdered sugar
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • ½ tsp sour cream 14-18% (to thicken the glaze)

Instructions

  1. Prepare Crumble: In a bowl, combine all crumble topping ingredients and mix by hand with a fork or an electric mixer until a crumbly mixture forms and no dry flour remains. Set aside.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 175ºC (350ºF) using the conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper.
  3. Mix Dry Ingredients: Sift together the flour, baking powder, and salt in a bowl and whisk to combine. Set aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Add eggs one at a time, mixing on low speed after each addition until fully incorporated.
  6. Combine Dry Ingredients and Wet Mix-ins: Add half of the dry ingredients to the wet mixture on low speed and mix until just combined. Then, add lemon zest, sour cream, vegetable oil, and vanilla extract, mixing gently until combined. Follow by adding the remaining dry ingredients and mix until just combined.
  7. Prepare Blueberries: If using fresh blueberries, rinse and dry them thoroughly. Toss blueberries with cornstarch in a small bowl to prevent sinking during baking.
  8. Fold Blueberries into Batter: Gently fold half of the blueberries into the cake batter using a rubber spatula. Avoid overmixing to keep the batter light.
  9. Assemble Cake: Pour the batter into the prepared springform pan and smooth the surface. Evenly distribute the remaining blueberries on top, then sprinkle the prepared crumble topping over everything.
  10. Bake: Bake the cake for 45-50 minutes, or until a cake tester inserted in the center comes out clean.
  11. Cool: Let the cake cool for 10 minutes in the pan. Then run a thin knife around the edge to loosen it from the pan and remove the springform ring. Transfer the cake to a wire rack and cool completely.
  12. Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, vanilla extract, and sour cream until smooth and slightly thickened.
  13. Glaze and Serve: Drizzle the lemon glaze over the cooled cake before serving. Enjoy!

Notes

  • Room temperature ingredients ensure better mixing and a smoother batter.
  • Using cornstarch on the blueberries helps prevent them from sinking to the bottom of the cake.
  • If using frozen blueberries, do not thaw them before tossing with cornstarch to avoid excess moisture.
  • The lemon glaze adds a bright, tangy finish but can be omitted if you prefer a less sweet topping.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://bitezly.com/blueberry-coffee-cake-with-lemon-glaze-recipe/