Blueberry Lemon Coffee Cake

Preheat oven to 300° F. Grease a 10 inch spring form pan with butter.

Crumb topping: Combine the first 5 ingredients: flour, brown sugar, cinnamon and salt in a large bowl. Add butter and use your hands to squeeze and combine the mixture until small to medium-sized clumps form. Place in the refrigerator. (FYI – This makes a lot of “crumb”).

For the cake: Combine the flour, baking powder and salt in a bowl.

Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume. About 5 minutes.

Turn mixer to low and slowly add melted and cooled butter. Turn mixer to medium speed and beat for 2 minutes.

Add vanilla, zest, and lemon juice and stir.

Slowly fold ½ Cup of the flour mixture at a time into the egg and sugar mixture.

Add blueberries and stir gently to incorporate.

Pour into pan and top with crumb topping. Bake on middle rack for 1 hour 30 minutes or until toothpick inserted into the center of the cake comes out clean.

Cool cake in pan on cooling rack until completely cooled.

Glaze: whisk powdered sugar, lemon juice and milk until smooth. Drizzle the glaze over the cake, letting it drip over the sides of the cake. Let sit for at least 5 minutes to allow the glaze to set.

** You can also make this cake in a tube pan — you may need to adjust the cooking time if you do.**