This Lemon Blueberry Coffee Cake is the perfect balance of tart lemon, sweet blueberries, and a crumbly topping. It’s an easy and delicious treat for breakfast, brunch, or any occasion! With a soft, moist cake and a fresh lemon glaze, it’s sure to become a family favorite.
Preheat Oven:
Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Prepare the Cake Batter:
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in sour cream, lemon juice, zest, and vanilla extract.
Add Dry Ingredients:
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Blueberries:
Gently fold in the blueberries (that have been tossed in 1 tablespoon of flour to prevent them from sinking). Pour the batter into the prepared baking dish.
Prepare the Crumble Topping:
In a small bowl, mix the crumble topping ingredients (flour, granulated sugar, brown sugar, and melted butter) until crumbly. Sprinkle evenly over the batter.
Bake:
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Add the Glaze:
Let the cake cool slightly, then drizzle with lemon glaze before serving.
Find it online: https://grandmarecipesflash.com/lemon-blueberry-coffee-cake/