Blueberry Crumb Coffee Cake with Honey Lemon Glaze

I was hungry for blueberry crumb muffins

I was hungry for a cinnamon coffee cake.

What happens when you have that craving? You combine them and make an incredibly delicious blueberry crumb coffee cake!

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I have been in heaven every time I have a piece. And it’s even better when you pop in the microwave and warm it for just a few seconds.

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This would be a great breakfast cake when you have over night guests.  Or for a  brunch, or just yourself!

I had a bag of frozen blueberries that I wanted to use up. I’ve been on a mission to use everything in my freezer before it’s too late! The bag of mango’s didn’t make it though, they were freezer burnt!

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Anyway, they worked well. I thawed them first, then drained and coated them with flout before tossing them in the batter.

The crumb topping was enormous! If you don’t want that much you could easily cut the recipe in half.

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The honey lemon drizzle was a spur of the moment decision, I had just a small amount of honey remaining in the container. And I had a lemon that desperately needed to be used.

And the cake batter was just a basic coffee cake recipe, super easy and delicious.

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Here is what I did for the cake:

First I sprayed an 8 x 8 glass pan, lined the pan with parchment paper and sprayed again. You don’t need to use the parchment, you can just use the greased pan.

As I mentioned, I thawed and drained the berries then coated them with flour.

Into my mixer I creamed together ½ cup (1 stick) very softened butter and ¾ cup sugar. Then I added 1 large egg, ½ cup milk, baking soda and salt. Once that is blended I added 2 cups of flour, one cup at a time, stopping to scrape the bowl in between each addition. Just a quick note about the milk, I used what I had on hand which is 1%, I know a lot of recipes call for whole but the 1% worked!

I then removed the bowl from the stand and gently folded in the blueberries. Once the berries are evenly distributed through the batter, pour into the prepared pan.

To make the crump topping I used ½ cup (1 stick) softened butter cut into pieces, 1 cup light brown sugar, 1 cup flour, 1 teaspoon cinnamon. Cut the butter in with the flour and sugar until crumbly, sprinkle over cake batter.

I baked the cake at 350 for about an hour. My oven is gas and after 2 years I still can’t get the hang of it. It runs about 25 degree’s hotter than what I want so I really have to watch it. I also have a double oven; the top oven is small, and the bottom is larger but not as large as a standard oven. It’s large enough to roast a turkey. I love it, and it’s convenient for me because it’s just me. BUT, baking in the smaller oven can be a challenge. SO, in your oven you might want to start checking the cake around 40-45 minutes.

The cake is done when a cake tester comes out clean. Then just lift the cake out of the pan and onto a cooling rack or a cutting board to cool.

To make the glaze I just used the juice of one lemon, ½ teaspoon of vanilla, about 1 tablespoon of honey and I just stirred in the confectioners’ sugar until I got the consistency that I wanted. Sorry, I didn’t measure, I just flew by the seat of my yoga pants!!! I added the glaze when the cake was just warm.

This cake is delicious and best when served warm and fresh from the oven. But is still quite yummy the next day, warmed for a few seconds in the microwave.

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Here is the recipe, I haven’t figured out how to add the option to print the recipe yet, but I’m trying!

BLUEBERRY CRUMB COFFEE CAKE with HONEY LEMON GLAZE

For the cake:

½ cup very soft butter

¾ cup sugar

1 cup milk

1 large egg

2 tsp baking powder

½ tsp salt

2 cups flour

About 2 cups of blueberries

Cream together the butter and sugar. Add the milk, egg, baking powder and salt. Then add the flour, one cup at a time, scraping the in between. Pour into a greased 8×8 pan.

For the topping:

1 cup light brown sugar

1 cup flour

1 tsp cinnamon

½ cup (1 stick) soft butter cut into pieces

Cut together until you have a crumbles, sprinkle in top of cake batter.

For the glaze:

The juice of one lemon

½ tsp vanilla

1 T honey

Confectioners sugar, still in about 1 tablespoon at a time until you get the consistency you want. I may have used about ¾ cup.

Live well friends!

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