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Quick Blueberry Streusel Coffee Cake with Lemon Glaze

A loaf of Quick & Delicious Blueberry Streusel Coffee Cake with visible blueberries and a white glaze drizzle.
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Make this fast blueberry coffee cake with a buttery streusel topping and a bright lemon glaze. It is perfect for a quick breakfast or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour and baking powder and salt. Set aside.
  3. In a large bowl, beat the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Mix the dry ingredients into the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
  5. Gently fold in the blueberries. Pour the batter into the prepared pan.
  6. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 cup granulated sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Sprinkle the streusel evenly over the batter.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  9. Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.

Notes

  • If you use frozen blueberries, do not thaw them; toss them lightly in one tablespoon of flour before folding them into the batter to prevent sinking.
  • For a richer streusel flavor, add 1/4 cup of chopped pecans or almonds to the streusel mixture.
  • You can use buttermilk instead of milk for a slightly tangier cake crumb.

Nutrition

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