Blueberry Sour Cream Coffee Cake

This cake is a favorite of Joe’s! It’s moist, filled with juicy blueberries, lemon zest, sour cream, with a brown sugar crumble on top. It’s a great cake for after dinner, but it also works for brunch!

Brown sugar crumble:

• 1 cup flour
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• Pinch of kosher salt
• 1/2 cup butter, melted

1. For the crumble – in a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and stir to combine.
2. Refrigerate the crumble topping while you prepare the cake batter.

Blueberry sour cream coffee cake:

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup sour cream, room temperature
• 2 cups fresh blueberries
• Zest of 1 lemon
• 1 tablespoon cornstarch

1. Preheat your oven to 350°, grease and line the bottom of a 9″ springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt – set aside.
3. In a large mixing bowl, cream the butter and granulated sugar together with a hand mixer until light and fluffy.
4. Mix in the egg, vanilla extract, and almond extract, then add the sour cream and mix until smooth.
5. Preheat your oven to 350°F (175°C) and grease and line the bottom of a 9″ springform pan.
6. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
7. In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using a hand or stand mixer.
8. Mix in the egg, vanilla extract, and almond extract (if using), then add the sour cream and mix until smooth.
9. Preheat your oven to 350° and grease and line the bottom of a 9″ springform pan.
10. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
11. In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using a hand or stand mixer.
12. Mix in the egg, vanilla extract, and almond extract (if using), then add the sour cream and mix until smooth.
13. In a separate bowl, toss the blueberries with lemon zest and cornstarch.
14. Fold the dry ingredients into the batter until just combined, be careful not to over mix.
15. Gently mix in half of the blueberries using a rubber spatula.
16. Spread the batter in the prepared pan, top with the remaining blueberries, and sprinkle with the chilled crumble.
17. Bake for 45-50 minutes, testing with a toothpick. Cool on a wire rack, removing the collar after 20 minutes.