Blueberry Coffee Cake

Slightly adapted from Barefeet in the Kitchen

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 T. lemon zest (I used Melissa’s Meyer lemons)
2 T. fresh Meyer lemon juice (Melissa’s again)
2 t. vanilla extract
1 cup flour
½ teaspoon baking powder
½ cup sour cream
6 ounces fresh blueberries

2/3 cup flour
1/3 cup dark brown sugar
¼ cup melted butter

Preheat oven to 350° F. Grease an 8” square pan (or like I did, a 9” round pan – this one) with butter (I used Baker’s Joy). In a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy, about 6 minutes. Stir in vanilla, lemon zest, and lemon juice. Add the eggs one at a time, mixing until just combined.

In a medium bowl combine flour and baking powder. Place the blueberries into a small bowl and sprinkle with a couple tablespoons of the dry ingredients; stir gently to coat the berries (this keeps them from sinking to the bottom of the coffee cake). Alternately add dry ingredients with sour cream to the butter/sugar mixture, mixing until just combined, beginning and ending with dry ingredients.

Fold in blueberries gently, and pour the batter into the prepared pan. Place flour and sugar for the topping in the same small bowl that held the blueberries, and stir in melted butter. Toss with a fork to combine and sprinkle over the batter in the pan. Bake for 40 to 50 minutes, until a toothpick comes out clean or with moist crumbs. Allow to cool before slicing.