Moist and soft coffee cake filled with juicy blueberries and topped with a buttery crumb topping. Perfect for summer brunch or for simple to make sweet treat to satisfy that sweet tooth.
2cupsall purpose flourplus 1 tsp for tossing blueberries
¼tspbaking powder
½tspbaking soda
¼tsp salt
1cupblueberriesplus extra for topping
Instructions
Preheat oven to 350℉. Grease 8"x8" square pan. Set aside.
In a small bowl, combine the dry ingredients for the crumb topping: brown sugar, sugar, cinnamon, and flour. Mix well. Add vanilla and melted butter. Mix until butter is completely incorporated. Cover and place in the refrigerator.
Mix the batter by placing softened butter and sugar in the bowl of a stand mixer (can also use a hand mixer). Using the paddle attachment, cream for 2 minutes. Scrape the side of the bowl.
Add eggs, vanilla, and sour cream to the bowl. Mix well. Scrape the sides of the bowl as needed.
In a separate medium size bowl, combine 2 cups of flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Mix just until flour is fully incorporated.
Toss blueberries in 1 tsp on flour. Gently fold blueberries into cake batter.
Pour batter into prepared square pan lined with parchment paper. Spread out batter evenly.
Remove crumb topping mixture from the refrigerator. Break up large clumps. All of the crumb topping should be small.
Evenly sprinkle crumb topping over cake batter. Top with a sprinkle of blueberries. Press blueberries into the crumb mixture so that they nestle in the crumbles.
Bake at 350℉ for 45-50 minutes, or until toothpick comes out clean when inserted into the center of the coffee cake.
Let it cool for 10-15 minutes, then lift the cake out from the baking dish and let it cool on cooling rack for another 10-15 minutes.