Love blueberry muffins? This coffee cake is for you

Here’s a flavorful coffee cake for folks who love blueberry muffins. The lemony batter is packed with big juicy blueberries. Greek yogurt helps keep the cake moist. It’s all topped with crunchy almond streusel crumb topping.

Blueberry-lemon coffee cake with streusel topping

Makes 9 servings

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) butter or margarine, softened

1 cup sugar

2 eggs

½ cup lemon or plain Greek yogurt

1 tablespoon lemon zest

1 teaspoon vanilla extract

2 cups fresh blueberries

For topping:

½ cup brown sugar

½ cup all-purpose flour

4 tablespoons butter or margarine, cold

¼ cup almonds, chopped

Instructions:

Preheat oven to 375 degrees F. Grease or butter an 8-inch square baking dish; set aside.

In a medium bowl, sift together 2 cups flour, baking powder and salt; set aside.

In a large bowl with an electric mixer, cream together ½ cup softened butter or margarine with sugar. Add eggs one at a time, mixing until smooth. Blend in yogurt and lemon zest. Add vanilla.

Add flour mixture, a little at a time, mixing until smooth. Batter will be thick.

With a wooden spoon, gently fold blueberries into the batter. Spoon the batter into the prepared pan.

Prepare streusel topping. In a medium bowl, mix together ½ cup flour and brown sugar. Cut cold butter into several small chunks and add to flour-brown sugar mixture. With a pastry blender or fork, cut butter into flour mixture until crumbly. Add chopped almonds.

Spread streusel mixture over the top of the coffee cake batter. Bake in center of preheated 375-degree oven until top is golden and a toothpick inserted near the center comes out clean, about 55 to 60 minutes.

Remove from oven and let rest 15 minutes before slicing. Serve warm or at room temperature.