This moist and tender coffee cake is full of juicy blueberries, has a decadent streusel topping, plus a lemon glaze for an extra touch. Enjoying a slice of this blueberry coffee cake is a delicious way to celebrate the end of a summer of juicy fruits. Perfect with a cup of coffee or tea for breakfast, or as a lovely dessert, or anytime!
As the days of summer wind down, I was so happy to find some gorgeous blueberries for one last taste of blueberry yumminess. We have enjoyed so many fruits this season! There’s been an abundance of cherries, blackberries, blueberries, peaches, nectarines, plums, grapes and several local fruits that I’d never seen before, like these little beauties called silverberries…
Now, most of the summer berries are gone, replaced by mountains of various types of grapes and tons of apples – I’m really looking forward to baking with those apples in the near future. 🙂
But back to blueberries…
I love blueberries, not only because they taste so wonderful, but also because they are so great for health. I wrote an entire article about the many reasons why we should eat purple foods; quite fascinating, so check that out if you’re interested.
Blueberries are high in anti-oxidants and can boost the immune system, help with heart health, counteract diabetes and soothe inflammation. Blueberries also improve age-related eye problems, including night vision and overall vision.
So, blueberries are fantastic! But, really, any juicy berry will work with this recipe… I’ve tried blackberries and peaches with blackberries and they all have their merits…
But for today, we’ll stick with the luscious blueberries that I found and take it from there.
The recipe couldn’t be easier. You start off by mixing together your streusel topping ingredients and then set that aside.
Next you’ll wash your blueberries, removing any little stems, and then drain and set aside.
The batter also comes together easily and is made rich with an extra egg yolk and some yogurt or sour cream – so tender and moist! Truly delish.
You’ll then butter and flour a 9-inch round baking dish, or you can line with baking paper, if you prefer.
Then sprinkle the streusel over the top. You definitely don’t want to skimp on those yummy streusel crumbs!
You’ll see by the photos, that I don’t like to over-fill my coffee cake with fruit… some recipes call for 2 cups of berries and then almost the whole cake is blue! But feel free to add more than the 1 ¼ cup of blueberries that I have suggested in my recipe, if you like more fruit… no right or wrong here, just whatever you like most!
The cake then goes into the oven to bake for between 35-40 minutes… check for doneness at 30 minutes; you don’t want to over bake the cake, so be sure to remove it from the oven just as soon as you get a tester to come out with just a little bit of crumb. If you wait for a dry tester, your cake may be too dry.
While the cake is cooling, you can make up the lemon drizzle, which is just a simple mix of powdered sugar and fresh lemon juice. Wait until the cake is fully cooled to drizzle the icing or it will melt into the cake and won’t sit on top looking all glazy and pretty!
Now just sit back and appreciate the last of the summer sun, while enjoying some blueberry coffee cake sweetness. And if you are looking for other yummy berry dessert recipes, check out these fudgy brownies with blackberry buttercream or this blackberry cobbler.
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Last Days Of Summer Blueberry Coffee Cake
For the Streusel Crumb:
- 1½ cups flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup butter, melted
- ¾ teaspoon cinnamon powder
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
For The Cake:
- 1¼ cups flour
- ½ cup sugar
- 6 TBSP softened butter
- 1 large egg, plus one egg yolk
- ⅓ cup yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon grated fresh lemon zest
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1¼ cup firm, fresh blueberries washed and drained
For The Lemon Glaze:
- ½-1 cup powdered sugar more as needed
- 2 teaspoons lemon juice freshly squeezed, more as needed
For the Streusel Topping:
- In a small saucepan, melt the butter on low heat
- Remove from stove top and add in remaining topping ingredients. Stir with a fork until large crumbs form and there is no flour left clinging to the pot. Set aside,
- Preheat oven to 350°
- Grease and flour, or line with parchment a 9" round cake pan. Set aside.
For the Cake:
- In a large mixing bowl, mix together softened butter (room temperature), sugar, egg pus egg yolk, vanilla and yogurt or sour cream.
- Add in lemon zest and all other ingredients. Mix thoroughly by hand without over mixing, but making sure that no lumps remain.
- Gently fold in blueberries.
- Cover the top of the cake with the streusel, making sure to cover completely and evenly, including to the sides of the pan – no skimping!
- Bake in oven for 35-40 minutes or until a tester comes out with only very slight crumbs.
- While cake is cooling, make the glaze by adding lemon juice to sifted powdered sugar. Make sure the glaze is thin enough to drizzle.
- When cake is completely cooled, add the lemon drizzle in pretty diagonal lines across the cake. Or, if you prefer, you can drizzle each piece when serving 🙂