Lemon Blueberry Coffee Cake

"This is the best thing you've ever made." That's what I heard when I gave this to the track team. Moist, sweet, tart, and studded with juicy blueberries. And that sugary, buttery crumble on top? Seals the deal.

So why don't you try making this amazing coffee cake and see if you hear the same thing? Let's face it, the combination of lemon and blueberry is fabulous. Now weave that marriage into cake batter, crumble a buttery streusel over top and bake the whole thing until you have a moist, blueberry-laced, lemony cake with a sweet, crunchy top. It's truly spot on.

Lemon Blueberry Coffee Cake

Cooking spray
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon finely grated lemon zest
1 1/2 cups fresh or frozen blueberries, keep frozen until ready to use
For the topping: 
1/2 cup sugar
1/2 cup all-purpose flour
6 tablespoons unsalted butter, chilled and cut up

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray.
To make the cake, in a medium bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the 1/2 cup butter and 3/4 cup sugar. Beat on medium speed until light and fluffy. Beat in the egg and vanilla. Beat in the milk and lemon zest. Gradually beat in the flour mixture. Fold in blueberries.
Transfer the mixture into the prepared pan and spread out in an even layer (this batter is thick so use an offset spatula or regular spatula to spread it out).
To make the topping, combine the 1/2 cup sugar, 1/2 cup flour and 6 tablespoons of butter in a small bowl. Mix together with a fork or your fingers until crumbly. Sprinkle the mixture over the cake in the pan.
Bake for 25 to 30 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool on a wire rack.
Cut into squares and serve. Store leftovers in an airtight container.
Serves 12-16