Blueberry Coffee Cake
This
blueberry coffee cake is the perfect breakfast or snack! It's wonderfully moist
and rich in cinnamon and fresh blueberries!
Ingredients
- 2 eggs
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 cup sour cream
- 1 cup all-purpose flour see note below for gluten-free alternative
- 1/2 cup butter softened
- 1 tablespoon lemon zest or the zest of (1) large lemon
- 6 ounces fresh blueberries or about 1 cup's worth
- Topping Ingredients:
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 2/3 cup all-purpose flour or 2/3 cup brown rice flour
Instructions
First, Preheat
the oven to 350 degrees. Grease 8-inch square baking pan with butter Beat
butter and sugar until light and fluffy, about 6-7 minutes Stir in vanilla,
lemon zest and lemon juice Add the eggs one at a time, mixing until a
homogeneous mixture is obtained.
Then, Mix
the flour and yeast in a bowl. Place the blueberries in a small bowl and
sprinkle with a few tablespoons of dry ingredients, stir gently to coat the
berries. Add half of the dry ingredients to the bowl and mix. Add the sour
cream, mix again and add the rest of the dry ingredients. Just mix until
combined.
Gently stir
in the blueberries and pour the dough into the prepared pan. Place the flour
and sugar for the filling in the same small bowl containing the berries and add
the melted butter.
Mix slightly with a fork. Sprinkle the sweet crumbs on the
dough in the pan.
Bake for 40
to 45 minutes, until a toothpick comes out clean or with wet bread crumbs. Cool
before slicing. Happy Cooking Time.
