Blueberry Coffee Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1½ cups (300 grams) C&H® Granulated Sugar
  • ¾ cup (170 grams) unsalted butter, melted
  • 3 large eggs (150 grams), room temperature
  • 1 tablespoon (9 grams) tightly packed lemon zest
  • 3 tablespoons (45 grams) fresh lemon juice
  • 1½ teaspoons (6 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • 1 cup (240 grams) whole buttermilk, room temperature
  • 1 2⁄3 cups (278 grams) fresh blueberries, divided
  • Golden Streusel (recipe follows)
  • Vanilla Glaze (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In a large bowl, whisk together sugar and melted butter; add eggs, lemon zest and juice, and vanilla, whisking until combined.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, whisking just until combined after each addition. Fold in 1 cup (167 grams) blueberries. Pour batter into prepared pan, smoothing with an offset spatula; sprinkle remaining 2⁄3 cup (111 grams) blueberries on top. Sprinkle with Golden Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes, loosely covering with foil about 40 minutes into bake time to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Vanilla Glaze. Serve warm or at room temperature.
Recipe by Bake from Scratch at https://bakefromscratch.com/blueberry-coffee-cake/