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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