Blueberry Sour Cream Coffee Cake with Brown Sugar Crumble

Recipes

Blueberry Sour Cream Coffee Cake with Brown Sugar Crumble

Ingredients:

For the Brown Sugar Crumble:

  • 1 cup (132g) all-purpose flour
  • 1/2 cup (105g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, melted

For the Blueberry Sour Cream Coffee Cake:

  • 1 1/2 cups (195g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • Scant 1/4 tsp almond extract (optional)
  • 3/4 cup (185g) sour cream, room temperature
  • 2 cups (270g) fresh blueberries (see notes for frozen instructions)
  • Zest of 1 lemon
  • 1 tbsp cornstarch

For the Lemon Icing (optional):

  • 1/2 cup (55g) powdered sugar
  • 1/2 tbsp milk
  • 1/2 tbsp lemon juice

Instructions:

Prepare the Brown Sugar Crumble:

  1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
  2. Pour in the melted butter and mix until the mixture forms a blend of large and small clumps.
  3. Refrigerate the crumble while you prepare the coffee cake batter.

Make the Blueberry Sour Cream Coffee Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the room temperature butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer with a paddle attachment.
  4. Mix in the egg, vanilla extract, and almond extract (if using), followed by the sour cream.
  5. In a separate bowl, toss the blueberries with lemon zest and cornstarch to coat.
  6. Gradually fold the dry ingredient mixture into the wet batter using a rubber spatula. Carefully mix in half of the blueberries. Note that the batter will be quite thick.
  7. Spread the batter evenly in the prepared springform pan. Top with the remaining blueberries, then evenly sprinkle the chilled crumble over the top.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs attached.
  9. Allow the cake to cool in the pan for about 1 hour at room temperature.

Optional Lemon Icing:

  1. In a small bowl, whisk together the powdered sugar, milk, and lemon juice until smooth.
  2. Drizzle the icing over the cooled cake before slicing and serving.

Enjoy your Blueberry Sour Cream Coffee Cake, a perfect combination of flavors and textures!