Blueberry Coffee Cake with Lemon Glaze
This moist blueberry espresso cake is made with plump blueberries, topped with a delicious cinnamon streusel and completed with a candy lemon glaze.
Whenever there's fruit in my cake, I just cross crazy. I love how the gentle sweetness of fruit contrasts with the richness of a cake. Or a cupcake. Or a scone. Or a pie. You get it. FRUIT!!!
Yup, obviously I even have a factor for recent fruits throughout the summer. In fact, the different day, I just made this heavenly tropical shrimp salad and served it with a refreshing blackberry iced tea. When you've got so many delicious ripe fruits to select from, you simply can’t resist!
I mean, just seem on the blueberries inner the cake, bursting with plenty of herbal sweetness and flavor.
The Batter
The batter is thick, so don’t be tempted so as to feature additional liquid! When you’re executed blending the foods for the batter, gently fold within the blueberries attempting to no longer burst them. Also, as the batter is thick, the blueberries won’t sink all find out how to the backside when baking. By the way, did I point out that this cake has a trace of lemon?! Yes – I brought a few recent lemon juice and aromatic lemon zest. It’s like a bit upgrade.
Cinnamon Streusel
Now, let’s speak concerning the cinnamon streusel. It’s very easy – granulated sugar, all-purpose flour, flooring cinnamon, and VERY COLD butter. Cold butter facilitates to create a crumbly texture for the topping. So make certain you vicinity your butter within the freezer for about 20-30 mins earlier than making it.
Lemon Glaze
The lemon glaze is merely powdered sugar and recent lemon juice combined. Simple is nice and easy. I’d suggest including the lemon juice little by means of means of little. Sometimes glazes can get too watery too soon.
When you make this, your kitchen will odor like a bakery. Serve it with with a cup of espresso or tea (even although it’s referred to as a “coffee” cake, hah!). And don’t overlook to share it with others! They will love you.
This is a thick batter. Try to no longer upload additional liquid until you suppose it's fully necessary. Like, if it’s too floury, however it shouldn’t be. Just count to degree your flour properly (spooned and leveled).
I haven’t tried this recipe with frozen blueberries, and that’s simply due to the fact I needed the juices of the recent blueberries to burst when baking. However, really sense unfastened to make it with frozen blueberries – permit me understand the method it turns out!
Cinnamon streusel: make certain the butter is VERY chilly should you cut the butter into the dry streusel ingredients. This will create a crumbly texture.
Lemon glaze: Glazes have a tendency to be finicky, at the least for me. Always soar with small quantities of liquid, and progressively upload additional till desired consistency.
Equipment: To cleanly launch the cake from the pan, I used a 9-inch springform spherical pan.
blueberry espresso cake on cake stand
| Ingredients For the Cake:
Instructions
Recipe Notes
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Whenever there's fruit in my cake, I just cross crazy. I love how the gentle sweetness of fruit contrasts with the richness of a cake. Or a cupcake. Or a scone. Or a pie. You get it. FRUIT!!!
Yup, obviously I even have a factor for recent fruits throughout the summer. In fact, the different day, I just made this heavenly tropical shrimp salad and served it with a refreshing blackberry iced tea. When you've got so many delicious ripe fruits to select from, you simply can’t resist!
I mean, just seem on the blueberries inner the cake, bursting with plenty of herbal sweetness and flavor.
The Batter
The batter is thick, so don’t be tempted so as to feature additional liquid! When you’re executed blending the foods for the batter, gently fold within the blueberries attempting to no longer burst them. Also, as the batter is thick, the blueberries won’t sink all find out how to the backside when baking. By the way, did I point out that this cake has a trace of lemon?! Yes – I brought a few recent lemon juice and aromatic lemon zest. It’s like a bit upgrade.
Cinnamon Streusel
Now, let’s speak concerning the cinnamon streusel. It’s very easy – granulated sugar, all-purpose flour, flooring cinnamon, and VERY COLD butter. Cold butter facilitates to create a crumbly texture for the topping. So make certain you vicinity your butter within the freezer for about 20-30 mins earlier than making it.
Lemon Glaze
The lemon glaze is merely powdered sugar and recent lemon juice combined. Simple is nice and easy. I’d suggest including the lemon juice little by means of means of little. Sometimes glazes can get too watery too soon.
When you make this, your kitchen will odor like a bakery. Serve it with with a cup of espresso or tea (even although it’s referred to as a “coffee” cake, hah!). And don’t overlook to share it with others! They will love you.
This is a thick batter. Try to no longer upload additional liquid until you suppose it's fully necessary. Like, if it’s too floury, however it shouldn’t be. Just count to degree your flour properly (spooned and leveled).
I haven’t tried this recipe with frozen blueberries, and that’s simply due to the fact I needed the juices of the recent blueberries to burst when baking. However, really sense unfastened to make it with frozen blueberries – permit me understand the method it turns out!
Cinnamon streusel: make certain the butter is VERY chilly should you cut the butter into the dry streusel ingredients. This will create a crumbly texture.
Lemon glaze: Glazes have a tendency to be finicky, at the least for me. Always soar with small quantities of liquid, and progressively upload additional till desired consistency.
Equipment: To cleanly launch the cake from the pan, I used a 9-inch springform spherical pan.
blueberry espresso cake on cake stand