Description
This moist and tender coffee cake is bursting with juicy blueberries, topped with a sweet cinnamon streusel, and finished with a honey lemon glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
Cake:
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8 tbsp salted butter, softened
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1/2 cup + 1 tbsp granulated sugar
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1 tbsp lemon zest
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1/2 cup sour cream
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1 tbsp vanilla extract
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3 eggs, at room temperature
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1 cup + 1 tbsp all-purpose flour
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3/4 cup almond flour (or 1/2 cup all-purpose flour)
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2 tsp baking powder
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1/2 tsp kosher salt
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1 cup fresh or frozen blueberries
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3 tbsp blueberry jam
Streusel Topping:
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1/2 cup brown sugar
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2 tbsp flour
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2 tbsp butter
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1 tsp cinnamon
Honey Lemon Glaze:
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2/3 cup powdered sugar
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3 tbsp lemon juice
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1 tsp honey
Instructions
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Preheat oven to 375°F. Butter a 9-inch bundt pan or 9×5-inch loaf pan.
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In a large bowl, beat together butter, ½ cup sugar, and lemon zest until combined.
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Mix in sour cream and vanilla extract until smooth.
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Beat in eggs, one at a time.
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Add flour, almond flour, baking powder, and salt. Mix until just combined.
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Toss blueberries with 1 tbsp flour, then fold them into the batter.
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Make the streusel: Mix all streusel ingredients until a crumble forms.
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Assemble the cake: Spoon half the batter into the prepared pan. Swirl in 1 tbsp jam and sprinkle half the streusel.
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Add the remaining batter, swirl in 2 tbsp jam, and sprinkle with remaining streusel and 1 tbsp sugar (optional).
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Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
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Make the glaze: Whisk together powdered sugar, lemon juice, and honey until smooth.
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Drizzle glaze over the cooled cake, slice, and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 456
- Sugar: 32 g
- Sodium: 240mg
- Fat: 22 g
- Saturated Fat: 11
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg