Blueberry Crumble Coffee Cake
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar
1 tsp cinnamon
1/8 tsp ground nutmeg
1 stick unsalted butter, melted
1-1/3 cups all-purpose flour
For the cake:
6 Tbsp unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 tsp grated lemon zest
2/3 cup sour cream
1-1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
Prepare the streusel by combining the granulated sugar, brown sugar, cinnamon, and nutmeg in a bow. Stir in the melted butter and then the flour. Mix well and set aside.
Cream the butter and sugar on high speed with a hand mixer for 5 minutes, until fluffy. Add the eggs one at a time and blend well. Then add the vanilla, lemon zest, and sour cream.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the batter slowly until just combined. Fold in the blueberries and spread into the prepared baking pan.
Crumble the topping evenly over the batter. Bake for 40 to 50 minutes until the center is set. Cool completely and serve with a dusting of powered sugar.
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