Fresh Blueberry Coffee Cake
Ingredients
Topping
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp. ground cinnamon
- 1 cup pecans (coarsely chopped) optional
- 1/2 cup unsalted butter, melted and cooled (1 stick)
- 1 1/3 cup all purpose flour
Cake
- 6 tablespoons unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 extra large eggs, at room temperature
- 1 tsp. vanilla
- 1/2 tsp lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp kosher salt
- 1 cups fresh blueberries
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees. Butter and flour a 9 - inch round baking pan.
For the Streusel topping:
- Melt the butter. Combine granulated sugar, brown sugar, pecans and cinnamon in a medium bowl. Stir in the flour and melted butter. Mix and set aside.
For the cake:
- In a medium bowl, combine the flour, baking soda, baking powder and salt. Whisk and set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine softened butter and sugar. Mix on medium high speed until light and creamy, about 4 minutes. Reduce speed to low and add the eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest and sour cream. Scrape down the sides of the mixing bowl and paddle attachment.
- Stir in the dry ingredients until just combined. Fold in the blueberries and stir until the batter is just combined.
- Spoon the batter into the prepared pan. Crumble the topping evenly over the batter and bake for 40 - 50 minutes. Test with a toothpick to confirm it's done.