This easy coffee cake is filled with blueberries and is topped with a delightfully sweet streusel topping.
Fresh or frozen blueberries work well.
Try swapping out the blueberries for fresh or frozen raspberries for an equally delicious twist.
Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Coat an 8-inch-square baking pan with baking spray.
Refrigerate, uncovered, until ready to use.
Beat in egg until just combined.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Beat just until combined after each addition.
Fold in blueberries, lemon zest and vanilla until evenly incorporated.
(The batter will be thick.)
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Spoon the batter into the prepared baking pan, spreading evenly.
Sprinkle with the streusel, pressing gently to adhere.
Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Let cool slightly on a wire rack, about 30 minutes.
Cut into 12 pieces and serve.
To make ahead
Store cake in an airtight container at room temperature for up to 3 days.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
