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Blueberry Coffee Cake

Prep Time 20 minutes
Cook Time 45 minutes
Servings 9
Author Renee from Joy in Every Season

Ingredients

For the topping

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar and/or dark brown sugar lightly packed (I used half light/half dark)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound 1 stick unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans optional

For the cake

  • 6 tablespoons butter 3/4 stick, room temperature
  • 3/4 cup granulated sugar
  • 2 extra-large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 TBSP milk
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 TBSP cornmeal
  • 1 cup fresh blueberries
  • 1 TBSP flour for coating blueberries
  • Confectioners' sugar for sprinkling

Instructions

  • Preheat oven to 350* Butter and flour 9 x 9" pan.

For the streusel

  • Melt butter.
  • Combine all remaining ingredients in small bowl.
  • Stir in melted butter until well combined.

For the cake

  • Cream the butter and sugar with electric mixer until creamy & light in color.
  • Add the eggs (one at a time).
  • Add vanilla, lemon zest, sour cream, and milk.
  • Mix until well blended.
  • Using a sifter, sift together flour, baking soda, baking powder, and salt.
  • With the mixer on low, slowly add in dry ingredients until combined.
  • Add in cornmeal.
  • Lightly toss blueberries with 1TBSP of flour, then, using a spatula, carefully fold blueberries into batter (you don't want to crush the berries).
  • Spoon batter into prepared pan.
  • Top with streusel topping.
  • Bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Cool completely and serve sprinkled with powdered sugar.