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.
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.