Blueberry Coffee Cake

This moist blueberry coffee cake with sour cream and cinnamon streusel is packed with fresh blueberries and lemon zest. Easy to make and perfect for brunch, dessert, or weekend baking!

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 10 slices

Calories: 381 kcal per serving

Ingredients

½ cup - unsalted butter
¾ cup - granulated sugar
2 - eggs
⅛ cup - vanilla extract
⅛ cup - lemon zest and juice
½ cup - sour cream
1 ½ cups - all-purpose flour
1 ½ teaspoons - baking powder
¼ tsp - baking soda
¼ tsp - salt
1 ¼ cups - blueberries
¼ cup - unsalted butter
½ cup - light brown sugar
¼ tsp - salt
1 cup - all-purpose flour
⅛ cup - vanilla extract
2 teaspoons - cinnamon
¼ cup - powdered sugar

Instructions

Preheat oven to 350°F (175°C). In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in softened butter and vanilla until a soft, crumbly dough forms. Put it in the fridge.
In a large separate bowl, cream butter and sugar until fluffy (2–3 minutes). Add eggs one at a time. Stir in vanilla, lemon zest, lemon juice, and sour cream. Make sure to zest lemon before cutting it in half!‍
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gently fold dry ingredients into wet until almost combined.
In a separate bowl toss blueberries and flour till combined and then pour it into the cake batter and gently combine.
Spread batter into a greased or parchment-lined 8x8-inch pan. Sprinkle a few blueberries on top if there are any leftover. Add the crumble streusel evenly over the top.
Bake at 350°F (175°C) for 45-48 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool in pan for 15 minutes. Remove cake from can and place on a cooling rack till cool. Finish with powdered sugar.

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