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BLUEBERRY COFFEE CAKE

Ingredients

For the streusel

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 stick unsalted butter (113 grams), melted
  • 1 1/3 cups all-purpose flour

For the cake

  • 6 Tbsp unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup fresh blueberries

Instructions

  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel

  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
  • Stir in the melted butter and then the flour.
  • Mix well and set aside.

For the cake

  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
  • Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  • With the mixer on low speed, add the flour mixture to the batter until just combined.
  • Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  • Spoon the batter into the prepared pan and spread it out with a knife.
  • With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester or toothpick comes out clean.
  • Cool completely and serve sprinkled with confectioners' sugar.