EASY Blueberry Coffee Cake
Soft and moist coffee cake recipe loaded with fresh blueberries and a struesel topping.
- 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
Preheat the oven to 375°F. Line a 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 40-45 minutes or until cake is fully cooked.