1cupfresh blueberriessee note for using frozen berries
1teaspoonfresh lemon zest
For the Glaze
1cupsifted powdered sugar
2-3tablespoonslemon juice
Instructions
Preheat your oven to 350℉. Grease an 8-inch pan with butter.
For the Streusel: In a medium bowl, whisk together the ¼ cup brown sugar, ¾ cup flour, 1 teaspoon cinnamon, and ⅛ teaspoon salt until evenly combined. Add in ½ cup of cold butter and use your fingers to mix the mixture until crumbs form and the butter is well distributed through the flour and sugar. Set aside.
For the Cake: In a large bowl or stand mixer, cream together ½ cup butter and 1 cup sugar until pale and fluffy. This should take 3-5 minutes. Once fluffy, add in 2 eggs and mix again to incorporate. Add in 1 cup of sour cream, 1 teaspoon of lemon zest, and ½ teaspoon of vanilla, and mix until well combined.
In a separate bowl, whisk together 1 ½ cups of flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Stir in 1 cup of blueberries and toss to coat them with the flour.
Add dry ingredients to the butter mixture, and use a spatula to combine then fold the mixture together until it is just combined.
Pour the batter into the prepared pan and smooth into an even layer. Evenly sprinkle the streusel mixture over the top of the cake batter.
Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with a few crumbs. Be sure to check on the cake after 25 minutes to see if the streusel is browning too much. If it is, lightly tent with foil and continue baking it until set.
Remove the cake from the oven and cool for at least 10-15 minutes before drizzling it with glaze.
For the Glaze: While the cake is cooling, make the glaze by sifting 1 cup of powdered sugar over a large bowl. Add 2 tablespoons of lemon juice to the sifted powdered sugar, whisking to combine. Add additional lemon juice, as needed, to create a smooth glaze that drizzles easily from the whisk.
Drizzle the lemon glaze over the cooled cake and serve.
Video
Notes
Storage: Once the coffee cake has fully cooled, cover it well, and store it for up to 3 days at room temperature or well wrapped in the refrigerator for up to 5 days. Sour Cream: Be sure to use full-fat or reduced-fat sour cream NOT fat-free sour cream. You can also substitute regular-style plain yogurt for sour cream if desired. Blueberries: Use fresh blueberries that have been washed and dried well or frozen blueberries. If using frozen berries, do not defrost the berries! Add them frozen directly to the flour mixture as directed. Nuts: If desired add up to ½ cup of chopped walnuts or pecans to the streusel topping before baking.