Description
A tender, moister coffee cake with fresh blueberries and a cinnamon-spiced crumble top. Tangy sour cream enriches the batter, while lemon zest brightens the flavor. Perfect for breakfast or gatherings.
Ingredients
1 cup all-purpose flour (crumble)
1/2 cup light brown sugar (packed, crumble)
1/2 cup granulated sugar (crumble)
3/4 cup granulated sugar (cake)
1/2 tsp ground cinnamon
Pinch kosher salt (crumble)
1/2 tsp kosher salt (cake)
1/2 cup unsalted butter (melted, crumble)
6 tbsp unsalted butter (room temperature, cake)
1 large egg (room temperature)
1 tsp vanilla extract
3/4 cup sour cream (room temperature)
2 cups all-purpose flour (cake)
1 tsp baking powder
Zest of 1/2 lemon
2 cups fresh blueberries
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish.
For the crumble: In a bowl, combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, cinnamon, and pinch of salt. Mix in melted butter until crumbly.
For the cake: In a large bowl, whisk 2 cups flour, 3/4 cup sugar, baking powder, and 1/2 tsp salt. Add room-temperature butter and mix until crumbs form. Add egg, vanilla, and sour cream; mix until just combined. Fold in blueberries and lemon zest.
Spoon batter into prepared dish. Sprinkle crumble topping evenly over the batter.
Bake for 35-40 minutes until golden and a toothpick inserted in center comes out clean. Cool slightly before serving.
Notes
Use full-fat sour cream for optimal richness.
Do not overmix the batter to maintain tenderness.
Let cake cool for 10 minutes before slicing for cleaner slices.
Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Trend Recipes
- Method: Baking
- Cuisine: American