Lemon Blueberry Coffee Cake
A blueberry lemon coffee cake that is light and fluffy. The sweet blueberries pair perfectly with the tart lemon glaze.
Servings: 16
Calories: 373kcal
Ingredients
Coffee Cake
- 3 Eggs
- 1.5 cups Granulated Sugar
- 1/2 cup Brown Sugar packed
- 3/4 cup Butter softened
- 1 tsp. Vanilla Extract
- 2 cups Flour
- 1 pint Blueberries
- 1 Tbsp. Lemon Zest
Crumb Topping
- 3/4 cup Flour
- 6 Tbsp. Brown Sugar packed
- 6 Tbsp. Butter cold
Glaze
- 1 cup Powdered Sugar
- 1-2 Tbsp. Lemon Juice
Instructions
Coffee Cake
- Preheat oven to 350 degrees. Grease a 13x9 pan and set aside.
- Using a stand mixer, beat the eggs with the sugars about 5-7 minutes. It should be thickened and about double in size.
- Add the butter and vanilla; mix about two more minutes.
- Stir in the flour until just combined.
- Add the blueberries and lemon zest and fold in till completely combined.
- Spread batter into the prepared pan.
Crumb Topping
- In a small bowl, combine flour and brown sugar until mixed. Cut in the butter with a fork until coarse crumbs form.
- Spread over batter. Bake for 40-50 minutes until a toothpick inserted in center tests done. It should be a golden brown. Cool completely
Glaze
- Combine powdered sugar and 1 tablespoon of lemon juice. Stir until drizzling consistency. You can add additional lemon juice if you need to thin it out.
- Drizzle over cooled coffee cake.