Blueberry Buttermilk Coffee Cake with Streusel Topping

slice of buttermilk blueberry coffee cake with lemon glaze.

5 from 3 votes

Blueberry Buttermilk Coffee Cake with Streusel Topping

Our blueberry streusel coffee cake is made with fresh blueberries, lemon and buttermilk creating a light and fluffy cake with incredible texture and flavor. The sweet streusel topping adds a nice crunch to this tender cake.

Servings: slices

Calories: 461kcal

Author: Amanda Smallwood

Ingredients

For the Blueberry Coffee Cake

2 ¼ cup all purpose flour (295g)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup granulated sugar (120g)
zest of one lemon
¾ cup unsalted butter at room temperature
3 large eggs at room temperature
1 cup buttermilk at room temperature
1 tablespoon vanilla extract
1 cup blueberries rinsed and dried

For the Streusel topping

¼ cup unsalted butter at room temperature
¼ cup sugar
¼ cup light brown sugar
½ cup all purpose flour
½ teaspoon cinnamon

For the Glaze

1.5 cups powdered sugar
2-3 tablespoons lemon juice

Instructions

For the Streusel Topping

In a medium mixing bowl, combine the streusel ingredients. Mix with a fork to incorporate the butter into the dry ingredients.

For the Blueberry Coffee Cake

Preheat oven to 350°
Line a 9 inch springform pan with a circle of parchment paper on the bottom. Spray the sides of the pan with a nonstick cooking spray.
In a small bowl, combine the dry ingredients with the fresh lemon zest. Toss the blueberries with a bit of flour from the recipe.
In the bowl of your stand mixer or in a large mixing bowl with your hand mixer, cream the butter and the white sugar until light and fluffy.
Stop the mixer and add the eggs and vanilla. Mix the wet ingredients on low speed until the batter is smooth.
Stop the mixer and fold in half of the dry ingredients. Add half of the buttermilk and mix until smooth. Repeat this process with the second half of the dry ingredients and the buttermilk.
Fold the blueberries into the coffee cake batter.
Pour batter into a 9 inch springform pan that has been sprayed with a nonstick cooking spray.
Bake at 350° for 50-55 minutes
Remove the cake from the oven and allow to cool completely on a cooling rack.

For the Lemon Glaze

Combine the powdered sugar and lemon juice in a large measuring cup. Whisk until smooth. Pour lemon glaze over the cooled coffee cake.

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