Glazed Blueberry Cinnamon Cake

 

This delicious dessert mixes the flavor of cinnamon rolls and blueberries, and is a wonderful replacement for the coffeecake that you normally serve for brunch! 

Ingredients:

Cake:

3/4 C. sugar

1/4 C. + 2 Tbs. butter

2 large eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

1 tsp. lemon zest

2 Tbs. lemon juice

2/3 C. plain Greek yogurt

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt1 1/4 C. flour

1 C. blueberries + 1 Tbs. flour

Streusel:

1/4 C. sugar

1 C. brown sugar

1 Tbs. cinnamon

1.4 C. +2 Tbs. butter, softened

1 1/3 C. flour

1/4 C. salt

Glaze:

3 C. powdered sugar

1 oz. cream cheese, softened

1/2 C. butter, softened

1 tsp. vanilla extract

Directions:

To make the cake, preheat the oven to 350 degrees. Grease and flour an 8 x 8 cake pan. In a large bowl, beat together the white sugar and butter until fluffy. Add in the eggs one at a time. Mix in the extracts, lemon zest, lemon juice, and Greek yogurt. In another bowl, combine the baking powder, baking soda, salt, and flour. Combine the wet and dry ingredients, being careful not to over mix. In a third bowl, gently combine the blueberries and flour. Lightly stir in the blueberries to the cake mixture. Pour the mixture into the greased pan and set aside.

To make the streusel, beat all the ingredients together until combined and crumbly. Evenly crumble the streusel over the cake to form a thick layer. Bake for 45 to 50 minutes.

For the glaze, beat together all the ingredients until smooth. If needed, add a bit of milk for a thinner consistency. Drizzle the glaze over the cooled cake. 

Enjoy!