A light and tasty blueberry muffin style cake, cut into squares and drizzled with lemon icing. These blueberry coffee cake squares are perfect for breakfast any day of the week!
If you're like me and favor sweet over savory for breakfast, then these blueberry coffee cake squares are perfect. Think of muffin batter but made in a baking pan and then divided into bite size squares.
They're swirled with the best blueberry preserves and drizzled with a sweet lemon icing to finish them off.
FAQ's about making this blueberry coffee cake
Can I prep ahead? Yes you can, Make the batter and transfer to the pan. Cover loosely with wrap and keep in the fridge for 2 hours at the most. Bring to room temperature before baking.
Can I use an other flavor of preserves? Yes, blackberry or strawberry would be perfect. Lemon curd could also be used, like my lemon cake with white chocolate.
Does the baking pan need to be lined to prevent sticking? I recommend lining it with a piece of parchment paper, just in case, and it makes it easier to lift the blueberry coffee cake out of the pan when cool.
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