Organic Ingredients🌱 Plant-Based Option
Blueberry Lemon Crumb Coffee Cake
A tender sour cream cake bursting with blueberries and lemon, under a thick cinnamon crumb.
Instructions
- Preheat to 350°F and line a 9-inch square pan.
- Stir the crumb ingredients into clumps; set aside.
- Beat the butter, sugar, and zest until fluffy; beat in the eggs, then the sour cream.
- Mix in the dry ingredients, then fold in the blueberries.
- Spread in the pan, scatter the crumb over the top, and bake 45–50 minutes.
- Cool 20 minutes before slicing.
Baker's tip
Toss the berries in a spoonful of flour so they don't sink.
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