Blueberry Sour Cream Coffee Cake

Step 1

Preheat the oven to 350°F. Grease the bottom of a 9-inch springform pan with butter or baking spray and the line with parchment paper or add a light dusting of flour, shaking off any excess. Set aside.

Step 2

Make the streusel topping: mix together the sugars and flour in a bowl. Cut in the cold butter using a pastry blender or just your hands until coarse crumbs form. Place in the fridge until ready to use.

Step 3

Toss the blueberries in a little flour, sugar and cinnamon (I use about 1-2 tsp. flour, 2 tsp, sugar and a pinch of cinnamon. This helps and prevents the blueberries from sinking to the bottom of the cake).

Step 4

Add the sugar and lemon zest to a medium sized mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.

Step 5

Add in the flour, baking soda, baking powder and salt and whisk to combine.

Step 6

Add the sour cream, oil, eggs and vanilla extract. Fold until smooth. The batter will be thick.

Step 7

Fold in the blueberries, along with any of the flour and sugar left behind. Fold just until combined.

Step 8

Pour into prepared springform pan and top with the streusel topping. Sprinkle the turbinado sugar all over the top.

Step 9

Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.

Step 10

Cool the cake in its pan on a wire rack, then once cooled, stir together the powdered sugar and lemon juice to make the glaze and drizzle the glaze over the top. Slice and enjoy!