Description
This blueberry coffee cake is soft, buttery, and layered with juicy blueberries and a cinnamon crumble topping. Finished with a tangy lemon glaze, it makes a perfect breakfast treat or dessert.
Ingredients
- 120 g all-purpose flour
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 tsp cinnamon
- 90 g butter, room temperature
- 220 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 85 g butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest
- 150 g sour cream 14-18%, room temperature
- 25 g vegetable oil, room temperature
- 1 tsp vanilla extract
- 200 g blueberries
- 2 tsp cornstarch
- 60 g powdered sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp sour cream 14-18%
Instructions
- Prepare the crumble by mixing 120 g all-purpose flour, 100 g granulated sugar, 100 g dark brown sugar, 1 tsp cinnamon, and 90 g butter together until crumbly and no dry flour remains. Set aside.
- Preheat the oven to 175ºC/350ºF and line a 23 cm/9-inch springform pan with parchment paper.
- In a bowl, whisk together 220 g all-purpose flour, baking powder, and salt.
- In a large bowl, beat 85 g butter and 150 g granulated sugar on high speed for 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing on low speed until combined.
- Add half of the dry ingredients and mix until just combined.
- Add the lemon zest, sour cream, vegetable oil, and 1 tsp vanilla extract. Mix until combined, then add the remaining dry ingredients and mix gently.
- Toss the blueberries with cornstarch. Fold half of the blueberries into the batter.
- Spread the batter into the prepared pan. Top with the remaining blueberries and sprinkle the crumble mixture evenly over the top.
- Bake for 45–50 minutes or until a cake tester inserted into the center comes out clean.
- Cool the cake for 10 minutes, then run a knife around the edge and release from the springform pan. Let cool completely on a wire rack.
- For the glaze, stir together powdered sugar, lemon juice, 1/2 tsp vanilla extract, and 1/2 tsp sour cream until smooth. Drizzle over the cooled cake before serving.
Notes
- Fresh blueberries work best, but frozen blueberries can also be used without thawing.
- Do not overmix the batter to keep the cake tender.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Serve slightly warm with coffee or tea for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 29 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
