Glazed Blueberry Coffee Cake
This cake combines juicy blueberries with the moist crumb of a classic coffee cake made with sour cream. It has a simple powdered sugar lemon glaze, keeps well and can be frozen. Make it year-round with fresh or frozen berries.
Servings 12 squares
Ingredients
For the blueberry cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 ⅓ cups granulated sugar
- 2 eggs at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream at room temperature
- 1 cup fresh blueberries
For the topping:
- ⅓ cup fresh blueberries
- 3 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons of lemon juice
Instructions
For the coffee cake:
- Preheat oven to 350ºF (180°C).
- Butter or use baking spray to grease an 8x11-inch (20x30cm) rectangular pan.
- Mix 1 cup fresh blueberries with 2-3 tablespoons of flour from the original 2 cups all-purpose flour. Reserve.
- Sift the remaining flour, 2 teaspoons baking powder and ¼ teaspoon salt. Set aside. Or have the ingredients measured to sift them directly over the batter when instructed.
- In a large bowl, beat 1 cup unsalted butter, softened, until creamy. Slowly add 1 ⅓ cups granulated sugar and beat 2 minutes.
- Add 2 eggs, one at a time, beating well after each addition.
- Add 1 teaspoon lemon zest and 1 teaspoon vanilla extract.
- Beginning and ending with dry ingredients, add them in 3 parts, alternating with 1 cup sour cream in 2 parts.
- Add the reserved floured blueberries and stir with a spatula, integrating well until no flour spots remain. Don’t beat or crush the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Scatter the remaining ⅓ cup fresh blueberries over the batter. Sprinkle with 3 tablespoons light brown sugar mixed with ¼ teaspoon ground cinnamon.
- Bake for about 45 minutes or until a cake tester or toothpick inserted in the center comes out clean.
- Let it cool on a wire rack for 15 minutes, and run a smooth-bladed knife carefully around the edges to loosen any stuck parts. Let cool completely before glazing.
For the powdered sugar glaze:
- Mix 1 cup powdered sugar with 2 tablespoons of lemon juice in a medium bowl until smooth. Add more juice if needed, 1 teaspoon at a time, until it’s like thick honey.
- Drizzle on top of the cooled cake. Let dry, cut into squares and serve.
Video
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Storage: it keeps in the fridge for up to about a week. For longer storage, use the freezer. In both cases, wrap it well in plastic wrap or aluminum foil, or place it in an airtight container. To thaw, leave it in the refrigerator overnight or on the countertop for a few hours.
