Blueberry Coffee Cake (AKA Blueberry Boy Bait)

12 to 16

1 hr 5 min

A tender butter cake studded with blueberries and topped with a cinnamon-brown sugar streusel.

prepPreheat oven to 375°F / 190°C
prepGrease a 9-inch / 23-cm square pan
6 tablespoons (packed) light brown sugar	Make streusel: combine brown sugar, flour, cinnamon & salt; rub in cold butter until crumbly; chill				Transfer to pan, spread evenly, top with streusel	Bake 375°F / 190°C, 40–45 min until golden & set	Cool in pan 20 min, serve from pan
½ cup / 120 g all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons / 55 g unsalted butter, cold, cut into ½-inch chunks
2 cups / 250 g all-purpose flour	Whisk together flour, baking powder & salt		Alternate flour mixture & milk, beat on low to combine	Fold in blueberries gently until evenly distributed
2 teaspoons baking powder
½ teaspoon salt
½ cup / 115 g unsalted butter, softened	Beat softened butter & sugar until creamy, 2 min	Beat in eggs one at a time, then vanilla & lemon zest
¾ cup / 150 g granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon (packed) lemon zest
½ cup / 120 ml milk
2 cups fresh blueberries (frozen may be used but do not defrost)

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