Blueberry Coffee Cake

You've got a couple of hours and company on the way. What to do?! This Blueberry Coffee Cake is just the ticket! It's just perfect alongside a cup of coffee or a little something sweet after dinner. And I'll bet you have most of the ingredients already on hand!

This coffee cake is made moist and tender with the addition of sour cream. But rather than serve a plain ol' crumb cake, I thought it might be tasty to amp up the flavor with juicy blueberries and tangy lemon zest. To compliment the lemony notes, the streusel topping is spiced up with both cinnamon and cardamom. If you've haven't yet jumped on the cardamom bandwagon, here's your sign. It's citrusy, warm and just plain tasty!

Blueberry Coffee Cake

Ingredients

For the cake

· 6 tbsp butter, softened

· ¾ cup sugar

· 2 eggs

· 1 tsp vanilla extract

· Zest of a lemon

· ½ cup sour cream

· 1 ¼ cup flour

· 1 tsp baking powder

· ¼ tsp baking soda

· ¼ tsp salt

· ¾ cup blueberries

For the streusel

· 2 tbsp brown sugar

· ¼ cup flour

· ¾ tsp cinnamon

· ¼ tsp cardamom

· Pinch of salt

· 3 tbsp chilled butter, cubed

· Powdered sugar, if desired

Preheat oven to 350F.

Line the bottom of an 8-in round cake pan with parchment paper. Liberally grease the pan and parchment with non-stick spray.

For the cake… In the bowl of a mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Add the eggs and mix to combine. Scrape down the bowl and add the vanilla, lemon zest and sour cream. Once thoroughly combined, add the flour, baking powder, baking soda, and salt. Mix until just combined. Do not over mix or the cake will become tough. Using a spatula, fold in the blueberries by hand.

Pour the batter into the greased pan. Spread the batter evenly across the pan and set aside.

For the streusel… In a small mixing bowl, stir together the sugar, flour, spices and salt. Add the butter and pinch into the flour mixture using the tips of your fingers. The mixture should resemble coarse crumbs. Sprinkle the streusel evenly over the top of the cake batter.

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

Allow to cool for at least 15-20 minutes in the pan. Invert the cake out onto a plate or wire rack. Remove the parchment. Flip the cake onto a serving plate. Cool for at least another 20 minutes.

If desired, dust the top of the cake with powdered sugar. Serve cake warm or at room temp.

Serves 8

GF Friendly

Gluten Free Friendly!

Substitute the flour for a GF flour blend. I recommend Better Batter or Cup4Cup for this recipe.