Blueberry Lemon Crumb Cake

Who doesn’t just love, love, love breakfast?  Seriously, my family absolutely loves breakfast.  With the crazy schedule we keep around here (127 kids is a lot to manage) we don’t always have the opportunity to sit down to a big breakfast in the mornings. So, breakfast for dinner is always a hit!

Whether you enjoy breakfast in the a.m. or at the end of your busy day this Blueberry Lemon Crumb Cake is sure to become a family favorite!  This coffee cake can be prepared a day or two in advance and will pair perfectly with any of your favorite  breakfast dishes!  I suggest pairing it with scrambled eggs with fresh dill and cream and some super easy breakfast sausages!

Blueberry Lemon Crumb Cake

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Ingredients

  • 2 1/2 C All Purpose Flour
  • 1 tsp All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 C Butter Room Temperature
  • 1 C Brown Sugar
  • 1 C Granulated Sugar
  • 4 Eggs Large
  • 1 tsp Real Vanilla Extract
  • 1 C Sour Cream
  • 2 C Fresh Blueberries
  • 2 tbsp Fresh Lemon Zest
  • 1 C All Purpose Flour
  • 1/4 C Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 C Butter Room Temperature

Instructions

  1. Preheat oven to 350 degrees.

  2. In a bowl, whisk flour, baking powder, and salt. Set aside.

  3. In another bowl, cream butter and both sugars on high until light and fluffy. Add eggs, one at a time, until completely combined. Beat in vanilla.

  4. On low speed, slowly add dry ingredients and sour cream, alternating until completely combined.

  5. In a separate bowl, toss blueberries, lemon zest, and remaining flour. Fold blueberry mixture into cake batter.

  6. Grease and flour a 12 cup spring form pan. Pour batter into pan. Set aside.

  7. In a medium bowl, combine flour, cinnamon, and salt. Cut in butter using either a fork or a pastry blender. Once combined, use your hands to form clumps. Top the unbaked coffee cake with crumbles.

  8. Bake coffee cake for 60-70 minutes. Remove from oven and cool for 20 minutes.