Blueberry Bliss Coffee Cake: A Sweet Delight

Ingredients

Cake Base

• 1 ½ cups all‑purpose flour
• ¾ cup granulated sugar
• 2  teaspoons instant coffee granules
• ½ cup unsalted butter, melted and cooled
• 2  large eggs, room temperature
• ½ cup plain Greek yogurt
• 1  teaspoon vanilla extract
• 1  teaspoon baking powder
• ¼  teaspoon baking soda
• ¼  teaspoon salt

Blueberry Streusel

• 1  cup fresh blueberries (plus extra for topping)
• ½ cup all‑purpose flour
• ¼ cup brown sugar, packed
• ¼ cup cold unsalted butter, diced
• ¼  teaspoon cinnamon

Lemon Glaze

• 1  cup powdered sugar
• 2  tablespoons fresh lemon juice
• 1  teaspoon lemon zest

Instructions

Baking the Cake

1. Preheat Oven. Set your oven to 350°F (175°C) and let it fully preheat. A consistent temperature is essential for even rise and a golden top.
2. Prepare Pan. Grease a 9‑inch round cake pan with butter or non‑stick spray, then dust lightly with flour. This prevents sticking and helps the cake release cleanly.
3. Make Streusel. In a small bowl, combine ½ cup flour, ¼ cup brown sugar, ¼ tsp cinnamon, and the cold butter cubes. Using fingertips, rub the butter into the dry mix until it resembles coarse crumbs. Toss in the extra blueberries for a burst of color on top.
4. Assemble. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the streusel mixture over the surface, gently pressing it down so it adheres.
5. Bake. Place the pan on the middle rack and bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean and the top is a deep golden brown. The streusel should be crisp and caramelized.