Let's Get It On The Menu: Lemon Blueberry Coffee Cake (Adapted from Ina Garten)

Who loves blueberries? (ME) Who loves lemon? (ME ME ME)

Darin and I went to a U-Pick blueberry farm and picked 9lbs of blueberries a couple months back. That's right, nine pounds! I did find use for about 2 cups of them for this recipe. We saw a lemon blueberry coffee cake at Costco a while back and Darin had been pestering me to make something like it ever since. I went searching for recipes and adapted my own from an Ina Garten recipe I found on the Food Network's website. I love her recipes but I can't stand watching her show. She is so annoying! But none the less, I use information from her recipes all the time! This was a first time for me and homemade coffee cake and I must say, it was exceptional. I made a few modifications to her original recipe just because that is what I do! So here is the "Melanie Version" of Ina Garten's Lemon Blueberry Coffee Cake. I hope you like the recipe, let me know what you think about it, I love comments, feedback, requests and suggestions. <3

Ta-Da!

INGREDIENTS
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/2 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries, plus extra flour for coating
Confectioners' sugar for sprinkling

DIRECTIONS

Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan or cake pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light and fluffy. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Toss the blueberries in enough flour to barely coat them. Fold in the 1 1/2 cups of the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it evenly. Sprinkle the remaining blueberries on top. With your fingers, crumble the streusel topping evenly over the batter. Bake for 45-60 minutes, until a toothpick comes out clean. Cool completely and serve sprinkled with powdered sugar.