An amazing coffee cake full of delicious blueberries and topped with a delicate lemon streusel.
Course Breakfast, Dessert
8tablespoonsbutter, softened (one stick, 113g)
1cupgranulated sugar (198g)
2large eggs, at room temperature
1cupsour cream, room temperature (227g)
2cupsall-purpose flour (240g)
1teaspoon baking powder
2cupsblueberries (283g)fresh or frozen both work well
½cupgranulated sugar (99g)
1cupall-purpose flour (120g)
zest of one lemon (about 2-3 teaspoons)
6tablespoonsbutter, softened (85g)
Preheat your oven to 350 °F. Lightly grease a 9" x 13" baking pan.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
With an electric mixer, cream together the butter and sugar until it is light-colored and very fluffy. This will take 2-4 minutes depending on the mixer. Add the eggs one at a time, mix well and scrape down the bowl after each addition. Mix in the sour cream and vanilla.
Add the dry ingredients from above into the batter, mixing until almost all the way combined. The batter will be very thick and we don't want to over mix it. Gently fold in the blueberries until they are spread evenly through the batter. Scrape the batter into the prepared pan and spread it evenly using an offset or silicone spatula. Set the pan aside.
In a medium-sized bowl, whisk together the sugar, flour, salt, and lemon zest. Using a pastry cutter or two knives, work the butter into the flour mixture until it resembles small crumbs. A combination of small and larger crumbs is fine. Sprinkle in the lemon extract and mix briefly with a spoon.
Sprinkle the lemon streusel evenly over the cake batter in the pan. Bake for 30-35 minutes until a toothpick cake tester comes out clean and the top is golden brown.
Cool for 15-20 minutes before cutting and serving.