Blueberry Lemon Coffee Cake

April 7 is National Coffee Cake Day
Servings: 12 Cooktime: 55 Minutes
Baker's Joy non-stick spray with flour
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp. grated lemon zest (optional)
1 tsp. vanilla extract
1 container (8 oz.) sour cream
2 cups fresh (or frozen, thawed) blueberries
1-1/2 cups all-purpose flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
12 Tbsp. unsalted butter, softened
Preheat oven to 350F. Spray 9-inch springform pan with
Baker's Joy spray.Combine flour, baking powder, baking soda,
and salt; set aside. Beat butter and sugar in large bowl with
electric mixer until light and fluffy.Add eggs, beating well
after each addition.Beat in vanilla and lemon zest.
Alternately beat in flour mixture and sour cream beginning and
ending with flour mixture.Pour batter into prepared pan
evenly sprinkle with blueberries; lightly press blueberries into
batter.Combine flour, brown sugar, cinnamon and
salt.Cut butter in using pastry cutter until mixture
resembles coarse crumbs.Sprinkle crumb mixture over
blueberries.Bake 55 minutes or until top is golden brown and
a tester inserted into the center comes out clean.Cool
completely in pan on wire rack.

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