Full of blueberries and fresh lemon flavor, this tender coffee cake is ready to impress! The lemon flavor isn’t overwhelming, just a bright complement to the blueberries.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Breakfast
Cuisine: American
Keyword: blueberries, breakfast, brunch, cake
Servings: 9
Author: Sam
Ingredients
Cake:
1cupgranulated sugar
Zest of 1 large lemon
2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonground cinnamon
1/2cupunsalted butterroom temperature
2large eggsroom temperature
1teaspoonvanilla
1cupsour cream or plain Greek yogurtroom temperature
1cupblueberries fresh or frozen
Streusel:
3/4cupall-purpose flour
3/4cupbrown sugar
1/2teaspoonground cinnamon
4tablespoonsunsalted buttercold
Pinch of salt
Instructions
Cake
Preheat the oven to 350. Spray an 8x8 or 9x9 inch pan with cooking spray and set aside.
Lemon Sugar: In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl with a hand mixer, or in the bowl of a stand mixer, add butter and lemon sugar and mix until fluffy, about 3 minutes. Add eggs, one at a time, and beat until smooth. Add vanilla and sour cream and mix until well combined.
Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries by hand.
Streusel
In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Use a fork to work the butter into the mixture, using your fingers to make sure it is well combined.
Pour half of the batter into the prepared baking pan and sprinkle half of the streusel topping. Spoon on the remaining batter and top with the remaining streusel.
Bake for 45-50 minutes, until browned and a toothpick inserted in the middle of the cake, comes out clean.
Notes
Notes: - You can replace the Greek yogurt with sour cream if desired. - Fresh or frozen blueberries work well in this recipe. If using frozen, toss in 1 teaspoon flour before adding to the batter.Adapted from this recipe.