Baking
Blueberry Crumble Coffee Cake
Num.
| Prep Time | 30 min |
| Cook Time | 40-50 min |
| Servings |
9" pan
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Ingredients
Streusel topping
- 6 tbsp brown sugar 65 g
- 1 tsp cinnamon
- 1 pinch ground nutmeg
- 1/4 tsp salt
- 1/2 cup flour 73 g - spooned into cup and leveled off
- 4 tbsp unsalted butter 57g - cold, cut into 1/2" chunks
For the Cake
- 6 tbsp unsalted butter 86g - room temperature
- 3/4 cup sugar 175 g
- 2 extra-lrg eggs room temperature
- 1 tsp vanilla extract
- 1 lrg-lemon zest and juice
- 2/3 cup sour cream 170g - full fat
- 1 1/4 cup flour 180g
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 big pinch salt
- 1 1/2 cup fresh blueberries ~ 8 oz container
- 1 dash icing surgar garnish
Ingredients
Streusel topping
For the Cake
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Instructions
- Preheat the over to 350. Butter and flour a 9" round springform pan.
Prepare Streusel
- Combin brown sugar, cinnamon nutmeg and salt in a bowl.
- Add flour, then cut in the butter until crumbly. Set aside
Prepare Cake
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachement on high speed for 4-5 minutes, or until light and creamy.
- Reduce the speed to low and add the eggs one at a time until conblined.
- Add vanilla, lemon zest and juice, as well as the sour cream.
- In a separate bowl, combine the flour, bakinig powder, baking soda and salt.
- With the mixer on low speed, and the flour misture to the batter and mix until just combined.
- Using a spatula, gently fold in the blueberries, making sure the batter is completely mixed.
- Spoon the batter into the ptrepered pan and evenly spread it out with the back of a spoon. Use your fingers to crumble the topping evenly over the batter.
- Bake for 40-50 minutes, until a cake tester or toothpick comes out clean. Cool completely before serving. If desired, sprinkle the top with a little icing sugar.
Recipe Notes
This is another awesome treat I love to get on the outside of. Keep it coming!!