Blueberry Coffee Cake

Cake:

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• Zest and juice of 1 lemon (about 30g juice)
• 1/2 cup (120g) sour cream
• 1 1/2 cups + 1 tbsp (210g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups (163g) fresh or frozen blueberries, tossed in 2 tsp flour

Cinnamon Streusel:

• 1/4 cup (57g) softened unsalted butter
• 1/3 cup + 2 tbsp (100g) light brown sugar
• 1/4 tsp salt
• 1 cup (120g) all-purpose flour
• 1 tsp vanilla extract
• 2 tsp cinnamon

Topping:

• 1/4 cup (30g) powdered sugar

1. Preheat oven to 350°F (175°C). In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in softened butter and vanilla until a soft, crumbly dough forms. Put it in the fridge
2. In a large separate bowl, cream butter and sugar until fluffy (2–3 minutes). Add eggs one at a time. Stir in vanilla, lemon zest, lemon juice, and sour cream. Make sure to zest lemon before cutting it in half!‍
3. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gently fold dry ingredients into wet until almost combined.
4. In a separate bowl toss blueberries and flour till combined and then pour it into the cake batter and gently combine.
5. Spread batter into a greased or parchment-lined 8x8-inch pan. Sprinkle a few blueberries on top if there are any leftover. Add the crumble streusel evenly over the top.
6. Bake at 350°F (175°C) for 45-48 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool in pan for 15 minutes. Remove cake from can and place on a cooling rack till cool. Finish with powdered sugar.