BLUEBERRY COFFEE CAKE W/ STREUSEL TOPPING

Blueberry Coffee Cake w/ Streusel Topping image

Provided by Ginger Martin @SewSewUnique

Number Of Ingredients 18

STREUSEL TOPPING
1/2 cup(s) all purpose flour
4 tablespoon(s) butter, cold
1/8 teaspoon(s) salt
7 tablespoon(s) brown sugar, firmly packed
1 teaspoon(s) cinnamon
CAKE
1 stick(s) butter, softened
3/4 cup(s) sugar
2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
2 eggs, large
2 teaspoon(s) vanilla
1 teaspoon(s) lemon zest, grated
1/2 cup(s) milk
2 cup(s) blueberries, frozen
9 x9 baking pan

Steps:

Prepare Streusel Topping. Combine sugar, flour, salt and cinnamon.
Cut cold butter into slices. With your fingers mash the butter into the flour/sugar mixture until crumbly. Place aside in fridge until ready to use.
For the cake, beat sugar and butter until creamy. Add eggs, lemon zest and vanilla. Blend well.
Blend in milk slowly. Mix until well combined.
Add dry ingredients, combining on low. Mix until well combined.
Fold in fresh/frozen blueberries
Pour into greased baking dish. Add topping.
Topping. At 375 degrees F. for 40 mins or until toothpick comes out clean