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Blueberry Coffee Cake

The Blueberry Coffee Cake recipe features a moist and flavorful cake base enriched with sour cream and lemon zest, studded with plump blueberries. A buttery cinnamon-scented crumb topping adds a delightful crunch. Baked to perfection, it's served with an optional powdered sugar glaze for an extra touch of sweetness.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings: 8 Servings
Course: Appetizer, Breakfast, Dessert
Cuisine: American, Italian
Ingredients Method

Ingredients
  

For the Cake:
  • 1 cup unsalted butter at room temperature (2 sticks)
  • 1 cup granulated sugar
  • ⅔ cup packed brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ½ cup milk
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • Zest of 1 lemon about 1 teaspoon
  • 1 tablespoon lemon juice
  • 2 cups frozen blueberries thawed and drained
For the Crumb Topping:
  • ¾ cup packed brown sugar
  • 1 cup all-purpose flour
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature, cut into small chunks

Method
 

  1. Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray with cooking spray.
  2. Cake: In a large bowl, cream together the butter and sugars for 3-4 minutes until light and fluffy.
  3. Add the eggs, vanilla extract, sour cream, and milk. Mix on low speed for 30 seconds.
  4. Gradually add the flour, baking powder, and salt. Mix for 2 minutes on low-medium speed, scraping down the sides of the bowl with a spatula as needed.
  5. Stir in the lemon zest and lemon juice.
  6. Gently fold in the blueberries.
  7. Crumb Topping: In a separate small bowl, combine the brown sugar, flour, cinnamon, salt, and butter. Use a fork to mix until coarse crumbs form.
  8. Assembly: Spread half of the cake batter into the prepared springform pan. Sprinkle half of the crumb topping over the batter. Repeat with the remaining batter and crumb topping.
  9. Place the springform pan on a baking sheet to catch any spills. Bake for 95-105 minutes (1 hour and 35 minutes) or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove from the oven and place on a wire rack to cool for 30 minutes. Remove the outer ring of the springform pan and let the cake cool completely before removing the bottom pan and parchment paper.
  11. Optional: Top the cooled cake with a powdered sugar glaze. In a small bowl, whisk together 1 cup of powdered sugar and 1-2 tablespoons of milk until smooth. Drizzle over the cake.
  12. Enjoy your delicious Blueberry Coffee Cake!