Blueberry Cinnamon Roll Cake

By srumbel

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!
from chelseasmessyapron.com

Ingredients

• 3/4 cup white sugar
• 1/4 cup + 2 tablespoon 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 cup all-purpose flour
• 1 cup blueberries + 1 tablespoon flour
• Streusel
• 1/4 cup white sugar
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1/4 cup + 2 tablespoons butter, softened
• 1 and 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• Glaze
• 3 cups powdered sugar
• 1 ounce cream cheese, softened
• 1/2 cup butter, softened (not melted)
• 1 teaspoon vanilla extract

Preparation

Step 1

Cake
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 overmix.
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.
Streusel
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.
Glaze
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.