– ¼ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – ¼ teaspoon Salt – ½ teaspoon Ground cinnamon – ¾ cup All-purpose flour – 5 tablespoon Unsalted butter melted and cooled – 2 cups All-purpose flour – 2 teaspoon Baking powder – ¼ teaspoon Baking soda – ¼ teaspoon Salt – ½ cup Unsalted butter room temperature – 1 ¼ cup White granulated sugar – 2 Large eggs room temperature – 2 teaspoon Pure vanilla extract – ½ cup Sour cream room temperature – 2 tablespoon Milk – 1 cup Heaping cup of wild blueberries frozen. You can also use fresh blueberries. – 1 tablespoon All-purpose flour to coat the blueberrie – 1 cup Powdered sugar sifted – 1 tablespoon Lemon juice – 1 tablespoon Milk
Preheat oven to 350°F. Use baking nonstick spray on an 8X8-inch square pan. Place parchment paper on the bottom and sides and spray again.
1
Mix brown sugar, sugar, salt, cinnamon, and flour in a medium basin. Stir in the melted butter with a fork. Store in the fridge while making the batter.
2
Mix flour, baking powder, soda, and salt in a medium basin. Mix flour and blueberries in a small bowl. Set aside.
3
For 2 minutes, beat sugar and butter with a mixer on high. Next, add eggs, vanilla, sour cream, and milk. Fully blend on medium speed.
4
Stir in the dry ingredients on low speed until mixed. Disconnect the mixer. Add blueberries and gently mix with a rubber spatula.
5
The batter should be spread out in the pan. After removing the crumble from the refrigerator, sprinkle it on top of the dish.
6
55 to 60 minutes should be baked. It is done when a toothpick that has been inserted comes out clean.
7
Ten minutes of sitting in the hot pan before moving the cake to a rack to cool. Before adding the glaze, let it cool all the way down.
8
Sugar powder, lemon juice, and milk should all be mixed together in a small bowl. After that, pour the lemon sauce over the coffee cake.
9