Description
Enjoy this irresistibly moist blueberry coffee cake with a zesty lemon glaze. It’s simple to prepare, perfect for breakfast or an afternoon snack, and features a delightful crumble topping.
Ingredients
Scale
- For the Cake:
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 large Eggs
- 1 tablespoon Lemon Zest
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 2 cups Blueberries
- For the Crumble Topping:
- 1 cup All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1/2 cup Butter
- For the Lemon Glaze:
- 1 cup Powdered Sugar
- 2 tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 tablespoon Sour Cream (optional)
Instructions
- Prepare the crumble topping: In a bowl, combine flour, granulated sugar, dark brown sugar, cinnamon, and butter. Mix until the mixture resembles coarse crumbs. Set aside.
- Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- Make the cake batter: In a large mixing bowl, beat butter and granulated sugar together until light and fluffy.
- Incorporate eggs: Add eggs one at a time, mixing on low speed after each addition.
- Add dry ingredients: Gradually mix in half of the flour mixture, then add sour cream, lemon zest, vegetable oil, and vanilla extract. Mix in the remaining flour until just combined.
- Fold in blueberries: Toss blueberries in cornstarch. Gently fold half of the blueberries into the batter. Pour the batter into the prepared pan. Top with the remaining blueberries and sprinkle the crumble topping generously over the top.
- Bake: Bake for 45-50 minutes, or until a cake tester comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze: In a small bowl, mix powdered sugar, lemon juice, vanilla extract, and optional sour cream until smooth. Drizzle over the cooled cake.
Notes
- Store leftover blueberry coffee cake in an airtight container at room temperature for up to 2-3 days.
- For best results, use fresh blueberries. If using frozen, do not thaw before adding to the batter.
- Coat blueberries in cornstarch before adding to the batter to prevent them from sinking.
- Room temperature ingredients ensure a smooth batter for your blueberry coffee cake.
- Avoid overmixing the batter to keep the coffee cake tender.
- This easy blueberry coffee cake recipe is adaptable; feel free to swap fruits or use Greek yogurt instead of sour cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g Polyunsaturated Fat, 5 g Monounsaturated Fat
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg