Lemon Blueberry Coffee Cake

• porties: 16 servings
• actieve tijd: 25 minutes
• totale tijd: 1 hour 35 minutes

Ingrediënten

1/2 cup cane sugar

1 tbsp lemon zest

1/4 cup brown sugar

3/4 cup melted butter

2 eggs, room temp

1/4 cup sour cream, room temp

1 tsp vanilla extract

2 cups all-purpose flour

1/4 cup + 2 tbsp milk, room temp

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 heaping cup fresh blueberries

1/2 cup brown sugar

1/2 cup cane sugar

1 cup all purpose flour

1⁄4 tsp lemon zest

1/2 cup + 2 tbsp unsalted butter, room temp

pinch of salt

3/4 cup powdered sugar

1 tsp vanilla extract

1 tbsp lemon juice

1⁄4 tsp lemon zest

2 tbsp milk

Instructies

Preheat your oven to 350F. Line and grease a 9x9 baking dish or a 10 inch round pan.

In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.

In a large mixing bowl, zest the lemon into the cane sugar. Incorporate using your hands until fragrant–this will make the lemon flavor even more intense and delicious! Whisk in the brown sugar and butter until you have a sandy mixture. Then, whisk in the eggs, sour cream, and vanilla until smooth. Whisk in the flour, baking soda, baking powder, and salt until a dry batter forms, and then whisk in the milk until you have a nice smooth batter. Be careful not to over mix!

Fold in the fresh blueberries, leaving out a handful for on top. Transfer the batter to the baking dish. Sprinkle with the crumb topping, making an even layer. Finish off with fresh blueberries. Transfer to the oven and bake for 50-60 minutes, or until it passes the toothpick test. Let the cake cool on a wire rack for 20 minutes.

While the cake is cooling, whisk together the lemon vanilla icing ingredients until smooth. Once the coffee cake has cooled and set, drizzle it with the icing, slice, and enjoy!