Blueberry Coffee Cake that is bursting with blueberries and a subtle lemon flavor. Finish with a crumb topping and quick vanilla glaze for a simple and delicious breakfast or dessert!
Spray baking pan with cooking spray - can use 9 inch springform pan or 13x9 baking dish.
In a large bowl, cream butter until light and fluffy.
Add sour cream, vanilla extract and eggs, cream until well combined.
Add zest and juice, mix well.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Gradually add dry ingredients to wet ingredients, reserve 1-2 teaspoons of dry ingredients.
In a small bowl, add blueberries and reserved flour mixture and toss to coat. This will help prevent the blueberries from sinking to the bottom while cooking.
Gently fold blueberries into mixture, being careful not to break the berries.
Spread evenly into prepared pan.
Crumb Topping
In a medium bowl, whisk together sugar, flour and cinnamon.
Cut in butter with fork until topping is crumbly.
Sprinkle over coffee cake.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven on to cooling rack.
If using springform pan, remove from pan onto platter.
Glaze
In a small bowl, whisk together ingredients for glaze until smooth and thin.