Easy Lemon Blueberry Coffee Cake With Sour Cream
Make a statement with this lemon blueberry coffee cake that is not only easy to make but incredibly delicious. The great recipe is made with simple ingredients and can be ready in less than one hour.
Servings: 12
Calories: 214kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup granulated sugar + extra sugar for sprinkling on top
- ½ cup butter room temperature
- ½ cup sour cream
- 2 eggs
- 2 Tablespoons lemon juice
- 1 Tablespoon of lemon zest
- 1 teaspoon lemon extract
- 1 ¾ cup blueberries fresh or frozen, unthawed
Instructions
- Preheat oven to 350ºF and line a square 8-inch by 8-inch baking dish with parchment paper.
- Combine flour, baking powder, and salt in a small bowl and set aside.
- In a large mixing bowl, cream the sugar and butter together for 2-3 minutes until light and fluffy.
- Next, beat in the eggs, sour cream, lemon juice, lemon extract, and lemon zest.
- Stir in dry ingredients until just combined.
- Fold in blueberries with a spatula.
- Pour into your prepared pan.
- Sprinkle heavily with granulated sugar on top. (Some of the sugar will soak into the coffee cake, and the rest will crust on top).
- Bake the cake in the center of the oven for about 35 minutes, until browned on top and a cake tester comes out clean (I usually check the middle of the cake).
- Remove from oven and let cool before serving.
Nutrition
Serving: 1 | Calories: 214kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 206mg | Fiber: 1g | Sugar: 14g