BLUEBERRY COFFEE CAKE

By Bug7

Coffee Cake

Ingredients

• For streusel topping:
• 6 tablespoon packed brown sugar
• 1/2 cup flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoon butter, cut into chunks
• For The Cake:
• 2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon zest, 1 lemon
• 1/2 cup milk
• 2 cups fresh blueberries (frozen may be used but do not defrost)

Preparation

Step 1

Make streusel topping and refrigerate. Preheat oven 375, grease 9 inch square pan.

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

Beat butter and sugar and creamy, about 2 minutes. Add eggs one at a time,
scraping down the sides. Beat in the vaniila extract an lemon zest.

Gradually add the flour mixture, alternately with the milk, beating on low speed combine.

Add berries to the batter and fold gently with batter. Do not over mix.

Sprinkle the streusel topping evenly over the batter.Bake 40 to 45 minutes,
bake until golden brown.