Lemon Blueberry Coffee Cake
1 hr 20 minMakes 15 servings
A tender lemon cake layered with crumb topping and finished with a bright lemon glaze.
| prepPreheat oven to 350°F / 175°C | |||||||||||
| prepSpray a 9×13 baking dish with baking spray | |||||||||||
| 360 g all-purpose flour | Whisk flour, baking powder, soda & salt | Stir in half the flour mixture | Stir in half the sour cream | Stir in remaining flour & sour cream | Fold in blueberries & lemon zest | Spread half the cake batter in dish | Sprinkle half the crumble evenly | Spread remaining cake batter on top | Sprinkle remaining crumble on top | Bake 350°F / 175°C, 55–65 min until set | Cool cake, drizzle with glaze & serve |
| 1 1/2 teaspoons baking powder | |||||||||||
| 1 1/2 teaspoons baking soda | |||||||||||
| 1/4 teaspoon salt | |||||||||||
| 300 g granulated sugar | Whisk sugar, butter, vanilla & eggs until smooth | ||||||||||
| 170 g unsalted butter, melted and cooled | |||||||||||
| 1 tablespoon vanilla extract | |||||||||||
| 3 large eggs | |||||||||||
| 480 ml sour cream | |||||||||||
| 300 g blueberries | |||||||||||
| zest of 1 lemon | Whisk sugar, flour & lemon zest for crumble | Cut in cold butter until wet sand texture | |||||||||
| 400 g granulated sugar | |||||||||||
| 240 g all-purpose flour | |||||||||||
| zest of 1 lemon | |||||||||||
| 170 g cold unsalted butter, small dice or grated | Whisk powdered sugar, lemon juice & vanilla | ||||||||||
| 360 g powdered sugar | |||||||||||
| 60 ml fresh lemon juice | |||||||||||
| 1 teaspoon vanilla extract | |||||||||||
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