Ingredients
nonstick cooking spray,for greasing
¼cupgranulated sugar
¼cuplight brown sugar
¼cupall purpose flour
¼cupunsalted butter,cut into small pieces, room temperature
1cupfresh blueberry
1½cupsall purpose flour,divided +1 tbsp
1½tspbaking powder
½tspkosher salt
½cupunsalted butter,room temperature
¾cupgranulated sugar
2large eggs,room temperature
1tspvanilla extract
3tbsplemon juice,fresh
1tbsplemon zest
½cupwhole milk,room temperature
1½cupspowdered sugar
1tsplemon zest
2tbsplemon juice
1tbspwhole milk,plus more as needed
Preparation
Preheat the oven to 350 degrees F. Grease an 8½ by 4½-inch loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there’s overhang on both of the long sides.
In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
In a large bowl, whisk together the remaining 1½ cups flour, the baking powder, and salt.
In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed for about 4 minutes or until pale and fluffy.
Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
Bake the coffee cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, make the lemon glaze In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
Let the cake cool in the pan for 10 to 15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
Enjoy!
