Lemon Blueberry Coffee Cake

A twist on my all-time favorite coffee cake recipe (Two Dudes One Pan's Sour Cream Coffee Cake), this Lemon Blueberry Coffee Cake is the perfect morning indulgence to take you to a temporary bright-and-delicious coffee cake fantasy world, and help you forget the cold, rainy and gray weather going on outside. The juicy blueberries and vibrant lemon zest are the perfect accompaniment to the melt-in-your-mouth sour cream cake and buttery sweet crumble topping. 

Lemon Blueberry Coffee Cake

Ingredients

for streusel topping:

1/2 c granulated sugar

1/4 c all-purpose flour

1/4 tsp salt

2 tbsp unsalted butter, melted

for cake:

3/4 c unsalted butter, at room temp

2 c all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3 eggs

2 tsp vanilla extract

1 c granulated sugar

1 c sour cream

2 c blueberries

zest of half a lemon

Preheat oven to 350 deg F. Grease a 9 x 13 inch pan.

To make streusel, mix sugar, flour and salt in small bowl. Add in butter, mix in with a fork until you have little chunks.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest. Whisk eggs, 2 tbsp water and vanilla in a small bowl and set aside. 

In a large bowl, cream butter and sugar together until pale yellow and fluffy. Add sour cream in two additions. Add 1/3 of dry ingredients, then 1/2 of liquid, mixing until nearly incorporated. Add 1/2 or remaining dry, rest of liquid, and rest of dry, mixing until fully incorporated. Fold in blueberries.

Pour batter in pan and top with streusel. Bake 35-40 minutes, until a toothpick comes out clean.

How can you go wrong with buttery-golden berry deliciousness?