Blueberry Lemon Streusel Coffee Cake
Light and airy blueberry lemon coffee cake, topped with a cinnamon streusel and lemon cream cheese glaze!
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equipment
ingredients
Cake
- 1/2 cup canola oil
- 1 cup plain Greek yogurt
- 1 1/2 cups light brown sugar packed
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 Tbsp + 1 tsp lemon juice
- 2 tsp lemon zest zest of one lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups + 1 Tbsp all purpose flour
- 2 1/2 cups fresh blueberries
Streusel
- 1/2 cup unsalted butter melted
- 1 1/4 cup all purpose flour
- 1 cup light brown sugar
- 1/2 tsp ground cinnamon
Glaze
- 3 oz cream cheese softened
- 2 Tbsp butter softened
- 2/3 cups powdered sugar
- 1/4 tsp vanilla
- 1 tsp fresh lemon juice
- 1/4 cup milk
instructions
- Preheat oven to 350˚F. Line a 9-inch springform pan on the bottom with parchment paper. Lightly grease the sides with cooking spray.
- Add oil, yogurt, and brown sugar to a large bowl. Whisk until smooth. Whisk in eggs, vanilla, lemon juice, and lemon zest until smooth.
- Add in 2 cups flour, baking powder, baking soda, and salt, whisking until just combined.
- In a small bowl, toss blueberries with 1 Tbsp flour, then gently fold into the batter.
- Spread batter into prepared pan and set aside.
- To make the streusel topping, add melted butter, flour, brown sugar, and cinnamon to a small bowl. Stir together until the mixture forms a crumbly texture. Sprinkle the streusel on top of the batter in the pan in an even layer.
- Bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack to room temperature.
- While the cake is cooling, in a medium bowl, use an electric mixer to beat together cream cheese and butter until smooth. Beat in sugar, vanilla, lemon juice, and milk. Drizzle over the cake and serve at room temperature.
- Store in an airtight container in a cool place for up to 5 days.