Blueberry Coffee Cake

Nothing says good morning like a slice of Blueberry Coffee Cake.

Blueberry Coffee Cake

Serves 8

Cake Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
2/3 cup white sugar
1 egg
1/2 tsp vanilla extract
1 cup buttermilk
1 cup blueberries, fresh or frozen
zest from 1 lemon

Topping Ingredients
1/3 cup all-purpose flour
1/3 cup white sugar
1/3 cup rolled oats
4 tablespoons butter, cold and diced into small pieces

Directions
Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan. Sift flour, baking powder, baking soda and salt together and set aside.

In a large bowl, cream together 1/4 cup butter and 2/3 cup sugar until light and fluffy. Beat in the egg and vanilla extract. Beat in the flour mixture alternately with the buttermilk until incorporated. Stir in the blueberries and lemon zest. Pour the batter into the prepared pan.

To make the topping, combine the flour, sugar and rolled oats in a small bowl. Add the cold butter to the dry ingredients and using your hands, combine the ingredients until the mixture resembles coarse crumbs. Sprinkle the topping over the batter filled pan.

Bake in the preheated oven for approximately 1 hour or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before releasing the cake from the pan and serving.