Blueberry Sour Cream Coffee Cake (7 of 115+)

Blueberry Sour Cream Coffee Cake

A recipe so close to Grandma Cora's that even Papa Hastings had a second helping.

Cake Ingredients

• 6 Tbs. unsalted butter (at room temp)
  
• ¾ cup sugar
  
• 2 extra-large eggs, at room temperature
  
• 1 tsp vanilla extract
  
• ½ tsp grated lemon zest
  
• ⅔ cup sour cream
  
• 1¼ cups flour
  
• 1 tsp baking powder
  
• ¼ tsp baking soda
  
• ½ tsp kosher salt
  
• 1 cup fresh blueberries
  

Streusel Top

• ¼ cup sugar
  
• ⅓ cup brown sugar, lightly packed
  
• 1 tsp cinnamon
  
• ⅛ tsp nutmeg
  
• ¼ pound (1 stick) unsalted butter, melted
  
• 1⅓ cups flour
  

Preheat oven to 350. Butter & flour a 9-inch round baking pan.

For the streusel:

Combine the sugar, brown sugar, cinnamon, & nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer on high speed for 4-5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, & sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, & salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter.

Bake for 40-50 minutes, until a cake tester comes out clean.