Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside. In a medium-sized bowl whisk together the flour, baking powder, baking soda, and salt, set aside.
In a large bowl, whisk together the sugar, butter, vanilla, and eggs until smooth. Add half of the flour to the wet mixture and stir it in until there are no more dry patches. Stir in half of the sour cream until there are no more streaks of white. Repeat with the remaining flour and sour cream. Fold in the blueberries and lemon zest, set aside.
In a large bowl, whisk together the sugar, flour, and lemon zest. Add the butter to the bowl and cut it in with a pastry cutter or rub the butter pieces with the flour through your fingers until the mixture resembles wet sand with a few larger chunks the size of peas mixed in.
Add half of the cake batter to the bottom of the baking dish and smooth it out. Add half of the crumble mixture evenly. Spread out the remaining cake batter on top. Sprinkle the remaining crumble on top. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
While the cake is cooling, make the glaze by whisking together the powdered sugar, lemon juice, and vanilla until smooth. Serve the cake warm or room temperature with a drizzle of the glaze for serving.
For the crumble we like to grate our butter, we well that it incorporates better.
This can be frozen, see my tips above.
You can use frozen blueberries if desired.
This can be served warm or cooled.
Pour the glaze over the whole cake or you can pour over each slice like we do.
Lemon Blueberry Coffee Cake Recipe found on https://thissillygirlskitchen.com/lemon-blueberry-coffee-cake/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.