Description
A tender latticed coffee cake with a crumbly brown sugar topping, bursting with fresh blueberries and enhanced by lemon zest. Moist and autumnal sour cream brings balanced richness to this easy, family-friendly treat.
Ingredients
Flour (crumble) 1 cup all-purpose
Brown sugar (crumble) 1/2 cup light, packed
Granulated sugar (crumble) 1/2 cup granulated
Baking powder 1 tsp
Salt 1/2 tsp + pinch kosher
Butter (crumble) 1/2 cup melted
Butter (coffee cake) 6 tbsp cold, cubed
Granulated sugar (coffee cake) 3/4 cup
Vanilla extract 1 tsp
Sour cream 3/4 cup room temp
Blueberries 2 cups
Cinnamon 1 tsp
Egg 1 large
Lemon zest 1 tbsp fresh
Cornstarch 2 tbsp
Instructions
Crumble Preparation: Combine flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Toss with melted butter until clump formation occurs.
Coffee Cake Batter: Beat room-temperature butter with sugar until light. Mix in egg and vanilla, then add sour cream and baking powder.
Pearl Preparation: Toss blueberries with lemon zest and cornstarch to create a protective coating.
Assembly: Spread batter in a greased springform pan. Add blueberries, top with crumble, and bake at 350°F (180°C) for 45 minutes.
Notes
Toss blueberries with cornstarch before adding to batter to prevent bleeding and ensure even distribution.
Chill crumble until ready to use to maintain its texture and prevent sogginess from warm batter.
Use room-temperature sour cream to fully incorporate into batter without clumping.
- Prep Time: 15
- Cook Time: 45
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg