Fall is right around the corner, which means now's the time to make any of your favorite blueberry treats. If you're like me and went blueberry picking this summer, you might still have an abundance of berries still in your freezer, and this is the perfect late-summer use for them.
The fun part of this coffeecake is that there are two layers of streusel—one in the middle and one sprinkled on top. It makes every bite extra scrumptious!
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cup granulated sugar
- Zest of 2 small lemons
- 6 tablespoons unsalted butter, at room temperature
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cup plain Greek Yogurt
- 1 1/2 cups blueberries
For the streusel:
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup + 2 tablespoons packed brown sugar
- 3/4 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter
Instructions
Preheat the oven to 350°F. Grease an 9 x 12 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a small bowl, combine granulated sugar and lemon zest (rub it together when your fingertips). Using a mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs one at a time and beat until smooth. Beat in the vanilla extract and Greek yogurt. Mix until well combined.
Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries with a wooden spoon.
To make the streusel topping, place the flour, brown sugar, and cinnamon in a medium bowl and stir well. Using your fingertips, work the butter into the mixture until evenly distributed.
Pour half of the batter into the prepared pan, sprinkle half of the streusel over the batter, spoon the remaining batter over the streusel (spreading gently), and sprinkle the remaining streusel overtop.
Bake until the top is golden and a toothpick comes out clean, about 45 to 50 minutes. Cool to room temperature, cut into squares, and serve.
Recipe adapted from Two Peas and Their Pod.