Blueberry Coffee Cake with Crumb Topping by Amelia Is Not A Chef

Ingredients

• 2 cup all-purpose flour (for crumb topping)
• 1 cup granulated sugar (for crumb topping)
• 2 tbsp lemon zest (for crumb topping)
• 0.5 tsp kosher salt (for crumb topping)
• 225g (16 tbsp) salted butter, melted (for crumb topping)
• 3 cup all-purpose flour (for cake batter)
• 2.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt (for cake batter)
• 225g (1 cup) salted butter, softened
• 1.5 cup granulated sugar (for cake batter)
• 2 tbsp lemon zest (for cake batter)
• 4 large eggs
• 1.5 cup full-fat sour cream, room temperature
• 1 tbsp vanilla extract
• 0.25 cup neutral oil
• 0.25 cup fresh lemon juice
• 2 cup fresh blueberries
• 1.5 tbsp all-purpose flour (for tossing blueberries)

Instructions

1. Preheat oven to 350°F and grease and line a 9x13-inch baking pan with parchment paper.
2. Make the crumb topping by rubbing sugar and lemon zest together in a bowl until fragrant; stir in flour, salt, and melted butter until large crumbs form, then set aside.
3. Toss the blueberries with 1–2 tablespoons of flour in a small bowl and set aside.
4. Whisk together flour, baking powder, baking soda, and salt in a medium bowl
5. Beat sugar and lemon zest with the softened butter in a large bowl for 2–3 minutes until light and fluffy.
6. Add eggs one at a time, mixing thoroughly after each addition.
7. Mix in the sour cream, oil, vanilla, and lemon juice until the batter is smooth.
8. Fold in the dry ingredient mixture until just combined, then gently fold in the floured blueberries.
9. Spread the batter into the prepared pan, top evenly with the crumb topping, and lightly press down.
10. Bake for 50–65 minutes until the top is golden and the center is set; a toothpick should come out with moist crumbs.
11. Cool in the pan for 45–60 minutes before slicing.