Blueberry Coffee Cake

Cook temp: 375°
Cook time: 40-50 Minutes

Streusel Topping:

• 6 Tablespoons packed light brown sugar

• 1/2 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 4 Tablespoons unsalted butter, cold, cut into 1/2-inch chunks

Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened (1 stick)

• 3/4 cup granulated sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon packed lemon zest

• 1/2 cup milk

• 2 cups fresh blueberries (frozen can be used, but don’t thaw them first)

1. Preheat oven to 375° F. Grease 9-inch square pan with butter or nonstick cooking spray

2. Make the streusel topping:
   Combine brown sugar, flour, cinnamon and salt into small bowl
   Using your fingers or a fork, mix until no lumps of brown sugar remain. Rub in the butter until it reaches a crumbly state.

3. In a medium bowl, whisk together flour, baking powder and salt and set aside

4. Beat the butter and granulated sugar until creamy - about 2 minutes with a mixer

5. Add the eggs one at a time

6. Beat in the vanilla extract and lemon zest

7. Gradually add the flour mixture, alternating with the milk, beating on low speed

8. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Don’t over mix!

9. Pour batter into the pan and spread evenly. Sprinkle the streusel topping over the batter.

10. Bake for 40-50 minutes, until golden brown around the edges and a knife comes out clean from the center

11. Let the cake cool in the pan on a rack for about 20 minutes, then serve right from the pan.