Blueberry-Lemon Streusel Coffee Cake

1. 1

   Place blueberries, 3 tablespoons white sugar, and 1 tablespoon lemon juice in a saucepan over medium heat. Cook, stirring often, until the blueberries start to release their juices. Mash the blueberries with a potato masher until broken up. Bring the mixture to a simmer, then reduce the heat to low.

2. 2

   Stir together cornstarch and water in a small bowl until combined. Add to the blueberry mixture while stirring constantly. Cook until the mixture thickens, 1 to 2 minutes. Pour the blueberry filling into a shallow bowl and refrigerate while you prepare the rest of the cake.

3. 3

   For the crumb topping, combine 1/2 cup flour, brown sugar, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg in a food processor bowl. Pulse a few times to combine. Add 1/4 cup cold butter and pulse several more times until the mixture looks like coarse sand. Transfer to a small bowl, then use your hands to press it together into medium to large crumbs. Refrigerate the crumbs while you prepare the cake.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with parchment paper, leaving overhang on all sides.

5. 5

   In the food processor bowl (no need to clean it after the crumb topping), add 1 1/2 cups flour, 1/2 cup white sugar, baking powder, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. Pulse a few times to combine. Add 1/2 cup cold butter and pulse several more times until the mixture forms coarse crumbs.

6. 6

   In a small bowl or glass measuring cup, mix buttermilk, egg, lemon zest, lemon juice, and vanilla until combined. Add this to the food processor and pulse just until the mixture comes together and no dry flour remains, stopping to scrape the sides as needed. The batter will look a bit lumpy from the cold butter, which is normal.

7. 7

   Pour about 2/3 of the batter into the prepared pan and smooth into an even layer. Remove the blueberry filling from the refrigerator and spread it evenly over the batter. Place dollops of the remaining batter over the filling and spread until most of the filling is covered with a thin layer of batter (it is fine if some filling shows). Remove the crumb topping from the refrigerator and sprinkle it evenly over the batter. Very lightly press the crumbs so they adhere slightly to the batter.

8. 8

   Bake in the preheated oven for 45 to 55 minutes, or until the center of the cake springs back lightly when touched. Cool the cake in the pan until nearly at room temperature, about 10 minutes. Use the parchment overhang to lift the cake to a wire rack to cool completely, about 20 minutes. Cut into 12 pieces.

• Calories 152.18 kcal Moderate
• Protein 1.63 g Low Source
• Carbs 26.57 g Moderate
• Total Fat 4.52 g Moderate
• Saturated Fat 2.55 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 25.71 mg Moderate
• Sodium 39.93 mg Low Source
• Fiber 1.33 g Low Source
• Sugar 20.19 g High
• Added Sugar 0.05 g Low Source
• Calcium 24.09 mg Low Source
• Iron 0.34 mg Low Source
• Potassium 5.8 mg Low Source
• Vitamin A 49.9 mcg_rae Low Source
• Vitamin C 1.08 mg Low Source
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽