This is my favorite coffee cake recipe. I love the combination of lemon and blueberries and when you add in a streusel topping, I’m completely sold. Ina Garten introduced me to this delightful breakfast treat a few years ago (we’re on a first name basis ;) ) and I have been making it on a fairly regular basis ever since. I made this particular cake to bring into the clinic last week as a way to say thanks to the physical therapists who have let me hang around them during my practicum experience. I am happy to report there are only 16 days left until I graduate from school forever!
I’ve varied this recipe up a bit over the years- sometimes I make it into muffins, other times I swap in whole wheat flour, or I often crank up the lemon flavor with lots of extra lemon zest. Any variation you choose, you won’t be disappointed. This is one of Ina’s best!
Lemon Blueberry Crumb Coffee Cake
For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 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 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 1/2 teaspoon ground cinnamon
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
1. Preheat the oven to 350 degrees. Grease and flour a 9 inch round or square pan. Line the bottom with parchment paper.
2. For the streusel, combine the granulated sugar, brown sugar, cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir to be sure the batter is completely mixed.
5. Spoon the batter into the prepared pan and spread it out evenly. Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely on a baking rack and serve sprinkled with confectioners’ sugar.