A blueberry cake with a hint of lemon, a cinnamon streusel, and cream cheese glaze. This dessert cake tastes like a blueberry flavored cinnamon roll in cake form!
Wowzas. This cake.
Definitely my new favorite dessert. Or can I call it breakfast? Because it does have “cinnamon roll” in the title.
And I’ve been eating it for breakfast for the past 3-4 days.
And then I’ve had it for dessert too. Hence my dilemma in appropriately naming it a breakfast or dessert.
Breaksert? No, weird. Dessefast? Double weird.
Good thing I was not tasked with creating a language or dictionary.
Okay focusing here. This cake. It tastes like a cinnamon roll. But eh, can I say better? Like in a cake-like form consistency.
The cake is pretty standard cake stuff filled with fresh blueberries, some lemon, and a bit of lemon zest.
Then the cake is piled high with a cinnamon-sugar streusel. Like the inside of a cinnamon roll times 10. Because this layer is thick, high, and s.u.g.a.r.y. In all the best ways of course.
And then this cake is generously covered in a cream cheese glaze. The same one I use when I make cinnamon rolls.
It is absolutely delightful. Breakfast OR dessert approved.
- 3/4 cup white sugar
- 1/4 cup + 2 tablespoons unsalted butter at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2/3 cup 2% plain Greek yogurt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cups white flour
- 1 cup blueberries + 1 tablespoon flour
- 1/4 cup white sugar
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 cup + 2 tablespoons unsalted butter softened
- 1 and 1/3 cups white flour
- 1/4 teaspoon salt
- 3 cups powdered sugar
- 1 ounce cream cheese softened
- 1/2 cup unsalted butter softened (not melted)
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Grease and flour and 8 x 8 cake pan.
- In a large bowl, mix 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 a separate bowl, combine the baking powder, baking soda, salt, and flour.
Combine wet and dry ingredients being careful to not over-mix.
- In a separate small bowl, combine the blueberries and flour. Lightly stir the blueberries into the cake mixture.
- Pour the mixture into the greased cake pan and set aside.
- Beat all of the ingredients together until combined and crumbly.
- Crumble evenly over the cake to form a very thick streusel layer.
- Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean when inserted.
- Beat together all of the ingredients until smooth. If needed add a little bit of milk to get a thinner consistency.
- Drizzle the glaze over the cooled cake.
Cake recipe highly adapted from AllRecipes
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