Fresh Blueberry Lemon Coffee Cake

• Prep time: 20 mins | Bake time: 45 mins
• Serves: 8–10

Ingredients

• Cake:
  • $2$ cups all-purpose flour
  • $2$ tsp baking powder
  • $\frac{1}{2}$ tsp salt
  • $\frac{1}{2}$ cup unsalted butter, softened
  • $\frac{3}{4}$ cup granulated sugar
  • $2$ large eggs
  • $1$ tsp lemon zest
  • $1$ tsp vanilla extract
  • $\frac{1}{2}$ cup milk
  • $1\frac{1}{2}$ cups fresh blueberries (tossed in 1 tbsp flour)
• Streusel & Glaze:
  • $\frac{1}{3}$ cup flour, $\frac{1}{3}$ cup sugar, $2$ tbsp cold butter (cut into cubes)
  • Glaze: $\frac{1}{2}$ cup powdered sugar + $1–2$ tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and line an 8-inch round or square baking pan with parchment paper.
2. Whisk flour, baking powder, and salt together.
3. Cream butter and sugar until fluffy, then beat in eggs, lemon zest, and vanilla.
4. Alternate adding dry ingredients and milk. Gently fold in the floured blueberries by hand.
5. Spread batter into the pan. Mix streusel ingredients with your fingers until crumbly and scatter over the top.
6. Bake for 45–50 minutes until golden. Let cool, then drizzle with the lemon glaze.