Blueberry Coffee Cake

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons softened unsalted butter (plus more to grease pan)
• 3/4 cups granulated sugar
• 1 teaspoon fresh lemon zest
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup COLD unsalted butter (cut into small cubes)
• 1/2 cup powdered sugar (plus more to taste)
• 1 1/2 to 2 tablespoons fresh lemon juice (or as needed)

Instructions

1. 1

   Preheat oven to 350 degrees F. Grease a locked 9-inch springform pan with butter.

2. 2

   Make the streusel topping: In a medium bowl, mix the ⅓ cup granulated sugar, ⅓ cup brown sugar, ½ cup flour, ½ teaspoon cinnamon, and salt. Add the cold butter cubes. Using your fingers, rub the cold butter into the dry mixture until you get small pea-size crumbles. Place it in the refrigerator until ready to use - it needs to stay cold.

3. 3

   Dry ingredients: Combine all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

4. 4

   Using a stand mixer or electric hand mixer over medium-high speed, cream 6 tablespoons softened unsalted butter, granulated sugar, and lemon zest. Then, using medium speed, beat in with the eggs, one by one, until smooth.

5. 5

   Over medium speed, mix in Greek yogurt, vanilla extract, and lemon juice until well combined.

6. 6

   Using a rubber spatula, fold in the dry ingredients to the mixture, and mix until just combined. Do not overmix.

7. 7

   Toss blueberries with 1 tablespoon of flour. Then, gently fold in the blueberries to the batter.

8. 8

   Pour the batter into the greased locked springform pan. Even out the batter with a rubber spatula. Then, top with the prepared streusel topping.

9. 9

   Bake for about 50-55 minutes, until a toothpick or cake tester inserted in the middle comes out clean (a few moist crumbs are fine). Let it cool completely before glazing.

10. 10

    Make the lemon glaze: Whisk together the powdered sugar with lemon juice until a thin (but not watery) glaze forms.

11. 11

    Once the cake has cooled to room temperature, drizzle with the prepared lemon glaze. Cut into slices and serve. Enjoy!