DESSERTS ON A DIME
This moist and delicious Blueberry Coffee Cake has a decadent crumb topping that is heavenly.
Prep Time: 15 MinS
– Unsalted Butter, softened – Large Eggs – Sour Cream – Vanilla Extract – Lemon Juice – Salt – Lemon Zest – Baking Soda – Fresh or Frozen Blueberries
COOK: 1 HR
Ingredients
In a large mixing bowl, cream butter until light and fluffy. Add sour cream, vanilla extract and add the eggs, until well combined.
Add zest and juice, mix well. In a bowl, whisk together sugar, flour baking powder, salt and baking soda. Add dry ingredients to wet ingredients
In a small bowl, add blueberries and reserved flour mixture and toss to coat.
Gently fold blueberries into large bowl mixture, being careful not to break the berries. Spread the cake batter evenly into prepared pan.
In a bowl, whisk together sugar, flour and cinnamon. Cut in butter and sugar with fork until topping is crumbly. Sprinkle over coffee cake.
Bake for 50-60 minutes, Remove from oven on to cooling rack. Remove from pan onto platter.
Serve warm or room temperature. Store leftovers in airtight container.
The coffee cake is just so moist and the blueberries make it so delicious.
The glaze is my favorite part as it adds so much flavor. I love to make extra for serving.
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