Lemon Blueberry Coffee Cake

Coffee Cake Ingredients:

• 2 cups All Purpose Flour
• 1 ½ tsp Baking Powder
• ½ tsp Salt
• ½ cup Unsalted Butter, softened
• 1 cup Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• ½ cup Whole Milk
• 1 Tbsp Lemon Zest
• 2 cups Fresh Blueberries

Crumb Topping Ingredients:

• ½ cup Sugar
• ¼ cup All Purpose Flour
• 3 Tbsp Butter, melted

Icing Ingredients:

• 1 cup Powdered Sugar
• 1 – 2 Tbsp Lemon Juice

Directions:

1. Mix all crumb topping ingredients together in a bowl and set aside.
2. In another small bowl combine flour, baking powder and salt.
3. In a mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs to the butter and sugar mixture one at a time until fully incorporated.
5. Add vanilla, milk and lemon zest to the egg, sugar and butter mixture.
6. Slowly add the flour mixture in 3 portions to the wet ingredients until fully mixed.
7. Manually fold in the blueberries into the batter to not damage the berries.
8. Pour the batter into a 9 inch pan that has been prepared with non stick cooking spray and flour.
9. Sprinkle the crumb topping on top of the batter.
10. Bake in a preheated 350º oven for 45 minutes or until a toothpick comes out clean.
11. Cool the cake for 10 minutes and then run a knife around the pan to loosen it.
12. Before serving mix the icing ingredients and drizzle on top of the cooked coffee cake.
13. ENJOY!