Blueberry Breakfast Cake with Crumble Topping
This Blueberry Cake is filled with a layer of juicy blueberries and has a cookie-like crumble topping on top! A moist and buttery coffee cake recipe that is easy to make from scratch and tastes even better on the next day.
Servings: 10 servings
Ingredients
For the Blueberry Breakfast Cake
- 2 c cake flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 c unsalted butter room temperature
- 1 c granulated sugar
- 2 large eggs room temperature
- 1 c sour cream
- 1 tsp. vanilla extract
- 3 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
- 2 1/2 c frozen blueberries
For the Crumble Topping
- 1 1/4 c all-purpose flour
- 1/2 c granulated sugar
- 1/2 tsp. lemon zest
- 1/2 c unsalted butter room temperature
Instructions
- Preheat oven to 350˚F. Grease a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper.
- In a small bowl combine flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs, sour cream, and vanilla extract and mix until combined. Then add lemon juice and freshly grated lemon zest.
- With the mixer running on low speed, add flour mixture to the batter and whisk until just combined. Don’t overmix!
- Transfer batter into prepared springform pan and spread evenly with a spatula. Top with frozen blueberries and spread evenly.
- To make the crumble topping, combine flour, sugar, lemon zest, and butter in the bowl of a stand mixer. Mix for about 2 minutes until all the flour is incorporated. Distribute the streusel evenly over the blueberries with your hands.
- Bake for about 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a cooling rack for about 15 minutes then remove the outer ring of the springform and let cool completely.