This blueberry coffee cake is a true delight—soft, buttery, and bursting with juicy blueberries, with a touch of Meyer lemon zest for a bright, citrusy balance. The real magic, though, is in the crumb topping: a rich blend of brown sugar, butter, and crushed speculoos cookies, adding a spiced, caramelized crunch that pairs beautifully with the tangy-sweet blueberry filling. Whether you’re serving it with a morning cup of coffee or as a cozy dessert, this cake is sure to become a favorite!
Ingredients
| All purpose flour | 1 | Cup |
| Cake flour | 1 | Cup |
| Baking powder | 1 | Teaspoons |
| Salt | 1/2 | Teaspoons |
| Butter | 1/2 | Cup |
| Cane sugar | 1/2 | Cup |
| Eggs | 2 | – |
| Vanilla extract | 1 1/2 | Teaspoons |
| Lemon zest | 1 | Tablespoon |
Topping
| All purpose flour | 8 | Ounces |
| Brown sugar | 1/2 | Teaspoons |
| Butter | 1/2 | Teaspoons |
| Speculoos cookie crumbs | 2-3 cookies | – |
Blueberry Filling
| Fresh blueberries | 1 1/2 | Cups |
| Cane sugar | 1/4 | Cup |
| Honey | 1 | Tablespoon |
| Almond extract | 1/2 | teaspoon |
| Orange juice | 1 | 1 |
| Lemon juice | 1s | Tablespoon |
| Lemon zest | 1 | teaspoon |
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and cane sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Meyer lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small saucepan over medium heat, combine the blueberries, cane sugar, honey, almond extract, orange juice, lemon juice, and lemon zest.
- Cook the blueberry mixture for about 5 minutes, stirring occasionally, until the berries begin to burst and the mixture thickens slightly.
- Spoon the blueberry filling evenly over the batter in the pan.
- In a separate bowl, mix the all-purpose flour, brown sugar, and butter until the mixture forms coarse crumbs.
- Stir in the crushed speculoos cookie crumbs and sprinkle the topping evenly over the blueberry layer.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the coffee cake cool in the pan for at least 20 minutes before slicing and serving.
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