Blueberry Coffee Cake
The Blueberry Coffee Cake recipe features a moist and flavorful cake base enriched with sour cream and lemon zest, studded with plump blueberries. A buttery cinnamon-scented crumb topping adds a delightful crunch. Baked to perfection, it's served with an optional powdered sugar glaze for an extra touch of sweetness.
Ingredients
For the Cake:
- 1 cup unsalted butter at room temperature (2 sticks)
- 1 cup granulated sugar
- ⅔ cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ½ cup milk
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Zest of 1 lemon about 1 teaspoon
- 1 tablespoon lemon juice
- 2 cups frozen blueberries thawed and drained
For the Crumb Topping:
- ¾ cup packed brown sugar
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature, cut into small chunks
Instructions
- Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray with cooking spray.
- Cake: In a large bowl, cream together the butter and sugars for 3-4 minutes until light and fluffy.
- Add the eggs, vanilla extract, sour cream, and milk. Mix on low speed for 30 seconds.
- Gradually add the flour, baking powder, and salt. Mix for 2 minutes on low-medium speed, scraping down the sides of the bowl with a spatula as needed.
- Stir in the lemon zest and lemon juice.
- Gently fold in the blueberries.
- Crumb Topping: In a separate small bowl, combine the brown sugar, flour, cinnamon, salt, and butter. Use a fork to mix until coarse crumbs form.
- Assembly: Spread half of the cake batter into the prepared springform pan. Sprinkle half of the crumb topping over the batter. Repeat with the remaining batter and crumb topping.
- Place the springform pan on a baking sheet to catch any spills. Bake for 95-105 minutes (1 hour and 35 minutes) or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and place on a wire rack to cool for 30 minutes. Remove the outer ring of the springform pan and let the cake cool completely before removing the bottom pan and parchment paper.
- Optional: Top the cooled cake with a powdered sugar glaze. In a small bowl, whisk together 1 cup of powdered sugar and 1-2 tablespoons of milk until smooth. Drizzle over the cake.
- Enjoy your delicious Blueberry Coffee Cake!