Ingredients
Scale
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
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 option)
- Zest of 1 lemon
- 1 tbsp cornstarch
Lemon Icing (optional):
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk
- 1/2 tbsp lemon juice
Instructions
Brown Sugar Crumble:
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture forms a combination of large and small clumps.
- Refrigerate the crumble while you prepare the cake batter.
Blueberry Sour Cream Coffee Cake:
- Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer with a paddle attachment until light and fluffy.
- Mix in the egg, vanilla, almond extract (if using), and sour cream until combined.
- In a separate bowl, toss the blueberries with the lemon zest and cornstarch.
- Gently fold the dry ingredients into the wet mixture, then carefully mix in half of the blueberries with a spatula. The batter will be thick.
- Spread the batter evenly in the prepared pan, top with the remaining blueberries, and sprinkle the chilled crumble evenly over the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for about 1 hour at room temperature.
Lemon Icing (optional):
- Whisk together the powdered sugar, milk, and lemon juice until smooth.
- Drizzle the icing over the cooled cake.
- Slice, serve, and enjoy the delicious blend of flavors and textures in this Blueberry Sour Cream Coffee Cake!