Lemon Blueberry Coffee Cake with Streusel Recipe

Ingredients

1. Streusel Toppoing
2. 1/2 cup granulated sugar
3. 1 cup all purpose flour
4. 3 Tbsp lemon zest
5. 6 Tbsp butter softened
6. 1/4 tsp lemon extract
7. pinch of salt

Cake

1. 1/2 cup butter softened
2. 1 cup granulated sugar
3. 2 eggs
4. 1 cup plain Greek yogurt
5. 1 tsp vanilla extract
6. 2 Tbsp lemon juice
7. 2 cups all pupose flour
8. 1 tsp baking powder
9. 1/2 tsp baking soda
10. 1/2 tsp salt
11. 2 cups fresh or frozen blueberres thawed and well drained

Glaze:

1. 1 cup powdered sugar
2. 1-2 Tbsp lemon juice

Instructions

1. Preheat oven to 350 degress F.
2. Grease a 10" tube pan (with removeable bottom), 9 x 13" baking pan or two 8" x 2" round pans.
3. Make lemon streusel by combining sugar, flour and salt in a medium bowl. Add in lemon zest and stir to combine.
4. Add in butter and using a pastry blender, work the mixture until it resembles small pebbles.
5. Add in lemon extract and stir to combine. Set aside mixture.

Cake

1. Mix together butter and sugar until light and fluffy.
2. Add in eggs, one at a time. Scrape down bowl.
3. Add in yogurt, lemon juice and vanilla.
4. Add in flour (minus a tablespoon), baking powder, baking soda and salt.
5. Mix to combine, do not over beat.
6. Sprinkle blueberries with remaining 1 Tablespoon flour and stir to coat the berries.
7. Gently fold berries into the batter.
8. Pour batter into prepared pan and spread evenly.
9. Cover the top with the streusel mixture.
10. Bake for 40-50 minutes in the tube pan, 30-35 minutes in a 9 x 13 or ckae pan.
11. Insert a toothpick to see if cake is done, should come out clean.
12. Remove from oven and allow to cook on a rack.
13. Remove from pan after it has cooled.

Glaze

1. Combine powdered sugar and enough lemon juice to make a good drizzling consistency.
2. Drizzle over top of cooled coffee cake.

For more detail yourhomebasedmom