Blueberry Coffee Cake recipe

Ingredients

For the Blueberry Breakfast Cake

• 2 c cake flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 c unsalted butter room temperature
• 1 c granulated sugar
• 2 large eggs room temperature
• 1 c sour cream
• 1 tsp. vanilla extract
• 3 tbsp. fresh lemon juice
• 1 tbsp. lemon zest
• 2 1/2 c frozen blueberries

For the Crumble Topping

• 1 1/4 c all-purpose flour
• 1/2 c granulated sugar
• 1/2 tsp. lemon zest
• 1/2 c unsalted butter room temperature

Instructions

• Preheat oven to 350˚F. Grease a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper.
• In a small bowl combine flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy, about 4-5 minutes.
• Add the eggs, sour cream, and vanilla extract and mix until combined. Then add lemon juice and freshly grated lemon zest.
• With the mixer running on low speed, add flour mixture to the batter and whisk until just combined. Don’t overmix!
• Transfer batter into prepared springform pan and spread evenly with a spatula. Top with frozen blueberries and spread evenly.
• To make the crumble topping, combine flour, sugar, lemon zest, and butter in the bowl of a stand mixer. Mix for about 2 minutes until all the flour is incorporated. Distribute the streusel evenly over the blueberries with your hands.
• Bake for about 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a cooling rack for about 15 minutes then remove the outer ring of the springform and let cool completely.