I have a few recipes that I’m known for, and this is one of them. It’s my blueberry-lemon crumb coffee cake. The recipes was originally inspired by a raspberry coffee cake that I found on the Williams Sonoma site but I’ve adapted it over the years to my tastes.
If you enjoy the blueberry – lemon flavor combo, you may also want to try our Blueberry Lemon Scones!
Here’s what you’ll need for the cake:
Blueberry Lemon Crumb Cake
adapted from Williams Sonoma’s Raspberry Sour Cream Cake
1 cup sour cream
1 1/2 tsp. vanilla extract
1 3/4 cup flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
zest of 1 lemon
1 1/2 cups fresh blueberries
1 cup flour
2/3 cup sugar
1/2 cup butter
zest of 1/2 lemon
Preheat oven to 350 degrees.
First, make crumb topping. Zest lemon. Mix flour and sugar, and then add butter, then zest, mixing until crumbly. Put in freezer while you make the cake. (This is an important step so that the crumbles maintain some shape while they bake).
Beat eggs, vanilla and sour cream in a medium bowl; set aside. In a larger bowl, mix all the dry cake ingredients. Slowly incorporate wet ingredients into dry ingredients.
Prepare either a 10-inch cake pan (springform is ideal) or bundt pan. I’ve actually made this into mini cakes using a muffin tin with success.
Pour batter into pan. Sprinkle berries evenly on top. Scatter chilled crumb topping on top of blueberries.
Bake for 35-40 minutes if using a 10-inch pan, 30-35 minutes if using a bundt pan. You’ll know it’s done when a toothpick comes out clean!
This cake is served best slightly warm, IMHO. Enjoy!!