Blueberry Coffee Cake

Ok, well, even after this DELICIOUS recipe we still have 15 cups of frozen blueberries left! hehe I am loving it!

This recipe was so super simple and yummy...and for some reason it was even better the second day because the topping got a little crunchier :) YUMMMMM!

Blueberry Coffee Cake

Crumb Topping

1/3 c sugar
1/2 c brown sugar
1 1/2 tsp cinnamon
1 stick butter, melted
1 1/4 c flour

Cake

6 tbsp of butter
1 c sugar
2 eggs
2 1/2 tsp vanilla
1 tsp lemon zest, finely grated
2/3 c sour cream
1 1/4 c flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 c blueberries, fresh or frozen
(I used fresh frozen because they won't smash and discolor the batter)

Preheat oven to 350 degrees.

For the topping, combine all ingredients and work into crumbles with a fork.

For the cake: Stir together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between. Add vanilla, lemon zest, and sour cream, mix well again. Add the flour a little at a time to incorporate. Fold in the blueberries.

Pour into a baking dish, I used a medium sized rectangular dish about 9 x 11. Then sprinkle the crumb topping evenly across the cake, and gently pat down with your hand to help it "stick" to the cake a little better.

Then eat and enjoy! :)


Participating in: