Recipe Background
What makes Mom's Famous Coffee Cake famous? Because it goes beyond the streusel! Okay, yes, there is plenty of crunchy, sweet, cinnamon-flavored streusel, but there is also a layer of tart blueberry jam and a pop of fresh blueberries right inside the sweet and tender cake! Oh, and the honey-lemon glaze is to die for! Mom's Famous Coffee Cake is going to be known throughout the world!
What makes Mom's Famous Coffee Cake famous? Because it goes beyond the streusel! Okay, yes, there is plenty of crunchy, sweet, cinnamon-flavored streusel, but there is also a layer of tart blueberry jam and a pop of fresh blueberries right inside the sweet and tender cake! Oh, and the honey-lemon glaze is to die for! Mom's Famous Coffee Cake is going to be known throughout the world!
Ingredients
For the streusel:
- 1/2 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons salted butter room temperature
- 1 teaspoon cinnamon
For the cake:
- 8 tablespoons salted butter room temperature, plus more, to taste, for greasing the pan
- 1/2 cup plus 1 tablespoon granulated sugar divided
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 3 eggs room temperature
- 1 cup plus 1 tablespoon all-purpose flour divided
- 3/4 cup almond flour can substitute 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- 3 tablespoons blueberry jam
For the honey-lemon glaze:
- 2/3 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon honey
Directions
- Preheat the oven to 375 degrees F.
- In a medium bowl, add the brown sugar, 2 tablespoons of the all-purpose flour, 2 tablespoons of the butter, and the cinnamon and mix until it is crumbly. Set the streusel aside.
- Using the extra butter, grease a 9-inch fluted tube pan or a 9x5-inch loaf pan.
- In a large mixing bowl, add 8 tablespoons of the remaining butter, 1/2 cup of the granulated sugar, and the lemon zest and use an electric handheld mixer to beat until combined.
- Add the sour cream and the vanilla extract to the butter mixture and beat until smooth.
- Add the eggs, 1 at a time, and beat after each addition until smooth.
- Add 1 cup of the remaining all-purpose flour, the almond flour, the baking powder, and the salt to the butter mixture and mix to combine just until a batter forms.
- In a small bowl, add the blueberries and the remaining 1 tablespoon of the all-purpose flour and toss to coat.
- Add the blueberry mixture to the batter and fold to combine.
- Spoon 1/2 of the batter into the prepared tube pan.
- Add 1 tablespoon of the jam to the batter in the tube pan and swirl gently to combine.
- Sprinkle the batter evenly with the streusel.
- Evenly add the remaining batter to the tube pan.
- Add the remaining jam to the batter and swirl gently to combine.
- Sprinkle the top of the batter with the remaining 1 tablespoon of the granulated sugar.
- Bake until the center is just set, about 55 minutes-1 hour.
- In a bowl, add the powdered sugar, the lemon juice, and the honey and whisk until a smooth glaze forms.
- Allow the cake to cool in the pan for 10 minutes.
- Invert the cake onto a plate.
- Drizzle the cake with the honey-lemon glaze.
- Slice and serve.
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