I am once again back with a blueberry dessert, because yes, the rumors are true, I love lemon/blueberry flavor combinations in any form. This time it’s with a lemon blueberry coffee cake, which is so delicious. It features a moist and light cake, a brown sugar cinnamon streusel, and tart blueberries throughout. I also use brown butter which I think works well with the cinnamon, but you can definitely just use melted butter if you don’t want the additional step. Either way, it will be amazing! Recipe below:

Ingredients:

Batter:

• 4 tbsp browned butter (or melted unsalted butter)
• 1/2 cup granulated sugar
• 2 tsp lemon zest
• 3 tbsp lemon juice
• 1 egg
• 1.5 cups all-purpose flour
• 2 tsp baking powder
• pinch of salt
• 3/4 cup milk
• 1 cup blueberries, tossed in 1 tsp flour

Streusel:

• 4 tbsp browned butter (or melted unsalted butter)
• 1/2 cup brown sugar
• 3/4 cup all-purpose flour
• 1.5 tsp cinnamon

Glaze:

• 3 tbsp powdered sugar
• 1-2 tsp lemon juice

Directions:

1. Preheat oven to 350 F and spray an 8×8 pan with nonstick spray.
2. Brown one stick of unsalted butter in a light-colored saucepan (I have instructions on how to do this in my carrot cake cookie recipe). You can also just use melted butter- half the butter will go in the batter, and half will go in the streusel. If browning the butter, let it cool slightly before using.
3. For the batter, start by adding the granulated sugar to a large bowl. Zest the lemon into the sugar and massage with your fingers to release the lemon flavor. Then add in the lemon juice, egg, milk, and cooled browned (or melted) butter and whisk until smooth.
4. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients into the wet ingredients and mix until smooth. Add in the blueberries and mix until the batter is just combined.
5. For the streusel, combine the brown sugar, cinnamon, flour, and browned (or melted) butter. Use a spoon or your hands to stir until a crumbly mixture forms.
6. Layer half the batter into the prepared pan and top with half the streusel. Then add in the other half of the batter, and the other half of the streusel (the order will be batter/streusel/batter/streusel). Bake at 350 for 35-40 mins or until a toothpick inserted in the center of the cake comes out clean.
7. While the cake bakes, make the glaze by mixing together the powdered sugar and lemon juice.
8. Once the cake is baked, remove it from the oven and let cool at least 30 mins before glazing. Slice and enjoy!

For a video tutorial, watch my TikTok below! Note that I used frozen blueberries which “bled” into the batter and turned it blue, but this does not affect the final outcome. Fresh or frozen blueberries both work great!