Blueberry Coffee Cake

• servings: 10 servings
• active time: 25 minutes
• total time: 1 hour 35 minutes

Ingredients

1 1/2 cup + 1 tbsp All Purpose Flour

1 cup Brown Sugar

1 tsp Cinnamon

1/4 tsp Nutmeg

1/2 cup Unsalted Butter (melted)

1/4 tsp Kosher Salt

1 lb Fresh Blueberries

1 tbsp Lemon Juice

1 tsp Lemon Zest

3 tbsps Sugar

3 tbsps Flour

1 cup Sugar

2 Large Eggs

1/2 cup Unsalted Butter (melted)

1 tsp Vanilla Bean Paste or Extract

1/2 tsp Almond Extract

2/3 cup Sour Cream

1/4 cup Whole Milk

1 3/4 cup All Purpose Flour

2 tsp Baking Powder

1/2 tsp Kosher Salt

3 tbsp Powdered Sugar

Directions

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray or line with parchment paper.

Make the streusel topping first. Combine flour, brown sugar, kosher salt, cinnamon, and nutmeg in a mixing bowl. Whisk together and add melted butter and toss with a fork until crumbles begin to form. Place into the refrigerator.

Rinse blueberries and drain any excess water. Add blueberries in a separate bowl and toss with lemon juice, lemon zest, sugar, and flour. Mix until everything is coated and set aside.

Whisk together the wet ingredients in a large mixing bowl: sugar, eggs, melted butter, sour cream, milk, vanilla extract, and almond extract. In a separate bowl, whisk together the dry ingredients: all purpose flour, baking powder, and kosher salt. Add to the wet ingredients and mix until just combined.

Pour the cake batter into the prepared springform pan. Smooth into an even layer. Gently place the blueberries on top of the batter, then remove the streusel from the refrigerator and sprinkle on top of the blueberries.

Bake for 1 hour and 10-20 minutes, until a toothpick comes out with just a few crumbs (if you see some blueberries, that's fine, but the toothpick should not be wet from the coffee cake batter).

Allow the cake to cool in the pan for 30 minutes, then sprinkle with powdered sugar and serve.

Nutrition

• Calories: 637 kcal
• Total Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 96 mg
• Sodium: 291 mg
• Total Carbohydrate: 100 g
• Dietary Fiber: 3 g
• Total Sugars: 51 g
• Protein: 9 g