Blueberries and lemon come together perfectly in a Sour Cream Blueberry Coffee Cake that is truly worthy of any occasion.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12servings
Calories: 315kcal
Ingredients
Coffee Cake
½cupbuttersoftened
1cupsugar
2eggs
1tablespoonlemon zestor the zest of (1) large lemon
2tablespoonsfresh lemon juice
2teaspoonsvanilla extract
1cupall-purpose flour*
½teaspoonbaking powder
½cupsour cream
1cupfresh blueberries
*Gluten-Free Alternative
⅔cupbrown rice flour
¼cuptapioca starch
¼cuppotato starch
½teaspoonxantham gum
Coffee Cake Topping
⅔cupall-purpose flour**
⅔cupbrown sugar
¼cupbuttermelted
**Gluten-Free Topping Alternative
⅔cupbrown rice flour
Instructions
Preheat the oven to 350°F. Beat the butter and the sugar together in a mixing bowl until light and fluffy, about 6-7 minutes. Stir in the vanilla, lemon zest, and lemon juice. Add the eggs one at a time, mixing just until combined.
Combine the flour and baking powder in a bowl. Place the blueberries in a small bowl and sprinkle with a couple tablespoons of the dry ingredients, stir gently to coat the berries.
Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and mix again. Add the remaining dry ingredients, and mix just until combined.
Gently stir in the blueberries and pour the batter into a greased 8" square pan. Place the flour and sugar for the topping in the same small bowl that was holding the berries and add the melted butter. Stir lightly with a fork to combine. Sprinkle the sugary crumbs over the batter in the pan.
Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.