Blueberry Coffee Cake
Ingredients
#### For the Crumble:
- 1 ¾ cups all-purpose flour 227g
- 1 cup packed light brown sugar 200g
- 1 tsp cinnamon powder
- ¼ tsp salt
- ¾ cup melted butter 170g – use high-quality butter like KerryGold for the best results
#### For the Cake Batter:
- ¾ cup granulated sugar 150g
- 4 tbsp room temperature butter 56g
- 2 tbsp vegetable oil
- 2 tsp vanilla extract
- 2 large eggs room temperature
- ¾ cup room temperature sour cream 180g
- 1 ⅓ cups all-purpose flour 173g
- ¼ tsp salt
- ½ tsp baking powder
- ¾ tsp baking soda
- 2 cups blueberries tossed in zest of 1 lemon and 1 tablespoon all-purpose flour*
Instructions
#### For the Crumble:
- Preheat oven to 350°F. Line a 9×9″ square baking pan with parchment paper.
- In a bowl, whisk together flour, brown sugar, cinnamon, and salt until combined.
- Pour in melted butter and mix gently until crumbly. Don’t overmix; stop when no dry streaks of flour remain. Place in the fridge.
#### For the Cake Batter:
- Ensure butter, eggs, and sour cream are at room temperature.
- Whisk sugar, butter, and oil until light and creamy (2-3 minutes).
- Add vanilla and one egg; whisk for 20-30 seconds. Add the second egg and whisk until combined.
- Add sour cream and whisk until combined. Scrape the bowl if needed.
- Sift in flour, salt, baking powder, and baking soda. Whisk until just combined.
- Toss blueberries in lemon zest and flour until coated. Fold into the batter gently.
- Spread batter into prepared pan. Spread crumble on top in chunks.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Let it cool in the pan for 30 minutes, then slice and serve!
Notes
This cake is loaded with blueberries. You can reduce the quantity if you prefer, down to as low as 1 cup!