EASY Blueberry Coffee Cake
This soft and moist coffee cake recipe is loaded with fresh blueberries and a struesel topping. This incredible pastry is easy to make and the result is a delicious blueberry coffee cake.
Ingredients
blueberry cake-
- 4 Tbsp unstalted butter
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- 1 3/4 cups all-purpose flour, measured then sifted
- 2 tsp baking powder
- ½ tsp salt
- 1 pint fresh blueberries
- 1 tsp all-purposeflour, measured then sifted
struesel topping-
- 1/4 cup all-purpose flour, measured then sifted
- 3 Tbsp unsalted butter, room temp & cubed
- ½ tsp ground cinnamon
- 1½ Tbsp brown sugar
- 1 Tbsp granulated sugar
Instructions
- Preheat the oven to 350°F. Line a 7"x11" inch baking dish with parchment paper and spray with baking spray.
- In a bowl, cream together butter and sugar. Add the sour cream, vanilla, eggs, lemon zest, and the lemon juice to the bowl and mix until combined.
- Add in the sifted flour, baking powder and salt, beat until incorporated.
- In a small bowl toss the blueberries with 1 tsp flour and add to the cake batter. Gently fold into the batter.
- Combine together the flour, cubed butter, cinnamon, brown sugar and granulated sugar until mixture forms a crumb.
- Pour the blueberry cake batter to the baking dish. Top with the streusel crumb. Bake at 35-40 minutes or until cake is fully cooked.
- Enjoy!
Notes
- What pan is best?
7”x11” pan– Bake 35-40 minutes.
9” square pan– Bake 45-50 minutes.
9” round pan– Bake 40-50 minutes.