This Lemon Blueberry Coffee Cake is packed with fresh blueberries, has a hint of lemon throughout, and is topped with a cinnamon streusel and lemon glaze. You won't believe how easy it is!
0 Make the streusel. Combine the flour, sugar, cinnamon, and salt. Using your fingers, mix in softened butter until well combined and crumbly. Set aside.
2 Make the coffee cake. Preheat the oven to 375°F and grease a 8x8 or 9x9 baking pan. In a medium bowl, mix flour, baking powder and salt. In the bowl of an electric mixer, or large bowl if using a hand mixer, add sugar and butter and beat until light and fluffy. Add egg, vanilla, and lemon zest and fully combine. Next, add milk and flour mixture BUT alternate adding them in. So add a little of each back and forth until they are all mixed in. Mix in berries carefully in with a spatula.
4 Prepare and bake. Transfer to your prepared baking pan and top with the streusel. Bake for 40-45 minutes, or until a knife or toothpick inserted comes out clean. Let cool in the pan sitting on a cooling rack for 20 minutes.
6 Make the glaze. While the coffee cake is baking, mix powdered sugar, lemon juice, and milk together until you reach the consistency you desire. Drizzle on top of cooled coffee cake and serve warm!
