If you're a cake-for-breakfast person, you're going to adore this recipe

Cooktop Cove: If you're a cake-for-breakfast person, you're going to adore this recipe

By Robin Donovan

One of the best things about summer is fruit in peak form. Juicy, plump, sweet blueberries are up there with the best. This simple coffee cake impressively showcases the luscious berries. If you're a cake-for-breakfast person, you're going to love waking up to this berry-studded beauty.

Tossing the blueberries with a bit of flour is a little trick we’ve learned that isn’t technically necessary, but it will take your blueberry cake to the next level. Coating the berries in flour keeps them from sinking straight to the bottom of the batter in the pan. Instead, you end up with berries nicely distributed throughout the cake.

Blueberry Coffee Cake with Glaze

15 minutes

45 minutes

1 hour

Nonstick cooking spray

1 stick (1/2 cup) unsalted butter, softened

3/4 cup granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 1/2 teaspoons vanilla extract

1 teaspoon packed lemon zest from 1 lemon

1/2 cup milk

2 cups fresh or frozen (not thawed) blueberries tossed with 2 tablespoons of flour

1 cup powdered sugar

2 tablespoons milk

Preheat the oven to 375° Fahrenheit and spray a 9-inch square cake pan with cooking spray.

In a medium bowl, stir together the flour, baking powder and salt.

In a large bowl with an electric mixer set on medium speed, or using a stand mixer, cream the butter and sugar together until smooth and fluffy, 2-3 minutes. Add the eggs one at a time, beating after each addition to incorporate. Add the vanilla and lemon zest, and beat to incorporate.

Add the dry ingredients in two batches, alternating with the milk, beating on low in-between to incorporate.

Gently fold in the berries using a rubber spatula,

Transfer the batter to the prepared pan and use the rubber spatula to smooth the top. Bake for 40-45 minutes, until a toothpick comes out clean and the top is beginning to turn golden brown. Remove the cake from the oven and let it cool to room temperature in the pan.

While the cake is cooling, make the glaze. In a small bowl, stir together the powdered sugar and milk until smooth.

Drizzle the glaze over the cooled cake before slicing and serving.