Blueberry Coffee Cake

Ingredients

Streusel Topping:

• 6 tablespoons (packed) light brown sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, cold, cut into ½-inch chunks

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 1 teaspoon (packed) lemon zest
• ½ cup milk
• 2 cups fresh blueberries (frozen acceptable, unthawed)

Instructions

1. Make the streusel topping: Combine brown sugar, flour, cinnamon, and salt in a small bowl. Mix with fingers until no lumps of brown sugar remain. Rub in cold butter with fingertips until crumbly. Refrigerate until ready to use.
2. Preheat oven to 375°F and grease a 9-inch square pan.
3. Whisk together flour, baking powder, and salt; set aside.
4. Beat softened butter and granulated sugar until creamy, about 2 minutes.
5. Add eggs one at a time, scraping bowl and beating well after each addition.
6. Beat in vanilla extract and lemon zest.
7. Gradually add flour mixture alternating with milk on low speed.
8. Fold in blueberries gently until distributed; avoid over-mixing.
9. Transfer batter to prepared pan and spread evenly.
10. Sprinkle streusel topping evenly over batter.
11. Bake 40-45 minutes until golden brown and a cake tester comes out clean.
12. Cool in pan on rack about 20 minutes before serving.

Attribution

Recipe from Once Upon a Chef