I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries.  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!

Ingredients:

• 1½ cups all-purpose flour (190 grams)
• ½ teaspoon ground cardamom
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup granulated sugar (150 grams)
• 4 tablespoons unsalted butter (57 grams), room temperature
• 1 teaspoon pure vanilla extract
• 1½ cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
• Zest of 1 lemon (approx. 1 tablespoon)
• 1 large egg
• ½ cup milk (122 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

• 2/3 cup all-purpose flour (83 grams)
• 5 tablespoons unsalted butter, melted (70 grams)
• ¼ cup brown sugar (57 grams)
• ¼ cup granulated sugar (50 grams)
• ¾ teaspoon cinnamon

Instructions:

Preheat oven to 350 degrees.  *Spray 8″ round baking pan with baking spray and set aside. (See note below↓)

Toss blueberries with a tablespoon of flour and set aside.  Zest one lemon.  Squeeze half of the lemon and add 1 teaspoon of the juice and add it to the milk.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla extract.  Mix until fully combined.

In a separate bowl, combine flour, baking powder, and salt.

Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.

Using a spatula, scrape the sides and bottom of the bowl to bring the batter together.

Fold blueberries into batter and spread in prepared pan using a small spatula or the back of a spoon.

Combine all of the ingredients for the topping in a medium bowl, and mix together until crumbly (I like to use my hand for this).

Sprinkle over the entire surface of the batter.  Place on the middle rack of the preheated oven and bake for 40-48 minutes (oven temperatures vary, so begin checking for doneness at 40 minutes.  Cake is finished baking when a toothpick inserted in the center comes out clean or has small crumbs.

Place pan on cooling rack until cake is cool enough to serve.  Cake is best served the day it’s baked, but can be stored, well covered, (on the counter) for a couple of days.  Enjoy!!!

NOTE:  *To make it easier to remove the cake, you can bake it in a springform pan.

I hope you make this, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!