Blueberry Coffee Cake

Ingredients

light brown sugar packed

4 1/2 tbsp

all-purpose flour

3/8 cup

ground cinnamon

3/4 tsp

salt

0.19 tsp

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

3 tbsp

all-purpose flour

1 1/2 cups

baking powder

1 1/2 tsp

salt

3/8 tsp

unsalted butter softened

3/8 cup

granulated sugar

0.56 cup

eggs large

2 large

vanilla extract

1 1/8 tsp

lemon zest packed

3/4 tsp

milk

3/8 cup

blueberries fresh or frozen, not thawed

1 1/2 cups

Method

1. 01Preheat oven to 375°F. Grease a 9-inch square pan.
2. 02Combine brown sugar, 1/2 cup flour, cinnamon, and 1/4 tsp salt in a small bowl.
3. 03Rub in cold butter with fingertips until crumbly. Refrigerate.
4. 04Whisk 2 cups flour, baking powder, and 1/2 tsp salt in a medium bowl. Set aside.
5. 05Beat softened butter and granulated sugar until creamy, about 2 minutes.
6. 06Add eggs one at a time, beating well after each addition.
7. 07Beat in vanilla extract and lemon zest.
8. 08Gradually add flour mixture, alternating with milk, beating on low speed to combine.
9. 09Fold in blueberries gently with a spatula until evenly distributed. Do not over-mix.
10. 10Transfer batter to prepared pan and spread evenly.
11. 11Sprinkle streusel topping evenly over batter.
12. 12Bake 40 to 45 minutes, until golden brown around edges and a cake tester comes out clean.42 min
13. 13Cool in pan on a rack for about 20 minutes. Serve from the pan.20 min