Blueberry Coffee Cake

This blueberry coffee cake is moist and buttery with a great crunchy topping that makes this a great breakfast or dessert that is quick to prepare and your family will love and tastes better a day or two later only if it will last that long. Please share this and make for your family, they will love it!!

Start by adding the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment. Start to  cream butter and sugar together until light and fluffy, about 5 minutes and is about doubled in volume.

Add the eggs, sour cream, lemon juice and vanilla extract and mix until combined.

With the mixer running on low speed, add the flour, baking powder, baking soda and salt to the batter and mix until just combined. The batter will be thick! add to the well prepared spring form pan and spread over evenly. Add the blueberry evenly over the batter evenly.

For the crumble topping, combine flour, sugar, chopped pecans, oatmeal, cinnamon and butter in the bowl of a stand mixer or if you feel like a kid like me, mix with your hands. Mix for about 2 minutes until all the flour is incorporated. Spread the streusel evenly over the blueberries with your hands. Bake in a 350 degree oven for 50-60minutes or until the wooden toothpick or skewer comes out clean. Let cool for 15 minutes then remove the outer ring off the pan and let cool completely. After that cut yourself a piece before your family comes and eats it all.  Recipe is below and please share and let me know if you make it.