This coffee cake has it all, a generous crumble layer, a lemony glaze and a bounty of summer berries!
While perfect with a cup of hot coffee or tea, this cake is also decadent enough to serve as dessert.
(End of) Summer Blueberry Coffee Cake
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 Tbsp vanilla
- ½ cup milk
- Zest of ½ a lemon
- 2 cup blueberries
Preheat your oven to 350F and grease and line the base or a 9-inch springform pan. I used an 8-inch pan and increased my baking time to about 70 minutes. Cover the top of the cake loosely with foil if the crumble begins to darken.
Sift the flour, baking powder and salt.
Beat the butter until pale. Add the sugar and lemon zest and mix until light and fluffy. Add the eggs incorporating one at a time followed by the vanilla. Add half the dry ingredients to the mixing bowl and incorporate. Follow by half the milk. Repeat.
Add the blueberries and stir through by hand. Pour the batter into the prepared pan and top with the prepared crumb mixture below.
Bake for 55-60 minutes until an inserted skewer comes out clean. Cool the cake to room temperature before icing with lemon glaze.
- ½ cup light brown sugar
- ¼ cup flour
- 3 Tbsp butter, melted
- Pinch of salt
Combine all the crumb topping ingredients together in a small bowl and mix until a wet sandy texture is achieved.
- Juice of ½ lemon, strained
- 1 to 1 ½ cup icing sugar, or enough to form a thick but pourable icing
Add enough icing sugar to the lemon juice until a pourable glaze is formed.