Blueberry Crumb Coffee Cake
Directions
- 1Cream together 1 cup unsalted butter, 1 cup granulated sugar, and ⅔ cup packed brown sugar for 3-4 minutes until light and fluffy.
- 2Add 3 eggs, 2 teaspoons vanilla extract, 1 cup sour cream, and ½ cup milk; mix on low speed for 30 seconds.
- 3Gradually add 3 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt; mix for 2 minutes on low-medium speed.
- 4Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice.
- 5Gently fold in 2 cups of thawed and drained frozen blueberries.
- 6For the crumb topping, combine ¾ cup packed brown sugar, 1 cup all-purpose flour, 2 teaspoons cinnamon, ½ teaspoon salt, and ½ cup unsalted butter (cut into small chunks) in a separate bowl. Use a fork to mix until coarse crumbs form.
- 7Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray with cooking spray.
- 8Spread half of the cake batter in the pan, top with half of the crumb mixture, repeat layers.
- 9Bake for 1 hour and 35 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
- 10Let cool for 30 minutes, remove the pan sides, let cool completely.
- 11Make a simple powdered sugar glaze with 1 cup powdered sugar and 1-2 tablespoons of milk, then drizzle over the cooled cake.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.67 cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.5 cup milk
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cups frozen blueberries
- 0.75 cup packed brown sugar
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup powdered sugar
- 1 tablespoon milk
Equipment
KitchenAid stand mixer9-inch springform panparchment paperforkwooden spoonspatula