Blueberry Crumb Coffee Cake with Cinnamon Streusel
The perfect sweet treat for a coffee break, brunch or dessert. Versatile and easy to make with fresh or frozen fruit.
The Streusel Topping
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 stick butter, unsalted, melted
- 1 1/3 cup flour
For the Cake
- 6 tbsp butter, unsalted, room temperature
- 3/4 cup granulated sugar
- 2 extra large eggs
- 1 tsp vanilla
- 1/2 tsp lemon zest, grated
- 2/3 cup sour cream
- 1 1/4 cup flour
- t tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cup blueberries, fresh or frozen
- 1 tbsp flour
Directions:Preheat oven to 350Spray or butter and flour a 9 inch springform pan
For the streusel: Melt butter. Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter and then flour. Mix well.
For the cake:Cream butter and sugar in mixer at high speed for 4 to 5 minutes until light. Reduce speed and add eggs one at a time. Add vanilla, lemon zest and sour cream.In separate bowl, sift flour, baking powder, baking soda and salt.
Add flour mixture to butter until combined.
Mix one tablespoon flour with blueberries. Gently mix to coat blueberries. This tip helps them not sink to bottom of cake and turn the cake blue.
Spoon half of batter into springform pan. Spread evenly with a spatula. Add blueberries spreading out across batter. Cover with remaining batter. Smooth over berries to cover.
Using your fingers, sprinkle crumb topping over whole cake.
Bake 40 - 50 minutes until cake tester comes out clean.
Let cool in pan.
Dust with powdered sugar.