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Blueberry Lemon Coffee Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 
This heavenly cake doesn't skimp on blueberries or crumb topping. Easy to make yet elegant enough for dinner parties or Sunday brunch.
Course: Dessert
Servings: 12
Ingredients
  • 1 can Baker's Joy¨ non-stick spray with flour
  • 3-1/2 cups all-purpose flour , divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 12 tablespoons unsalted butter , softened and divided
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest (optional)
  • 1 container (8 oz.) sour cream
  • 2 cups fresh or frozen, thawed blueberries
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350°F. Spray 9-inch spring form pan with Baker's Joy spray.
  2. Combine 2 cups flour, baking powder, baking soda, and ½ teaspoon salt; set aside.  Beat ½ cup butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, beating well after each addition. Beat in vanilla and lemon zest. 
  3. Alternately beat in flour mixture and sour cream beginning and ending with flour mixture. Pour batter into prepared pan evenly sprinkle with blueberries; lightly press blueberries into batter.
  4. Combine remaining 1-1/2 cups flour, brown sugar, cinnamon and remaining ½ teaspoon salt. Cut butter in using pastry cutter until mixture resembles coarse crumbs.
  5. Sprinkle crumb mixture over blueberries. Bake 55 minutes or until top is golden brown and a tester inserted into the center comes out clean. Cool completely in pan on wire rack.