Lemon Blueberry Coffeecake with Buttermilk

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Lemon Blueberry Coffeecake with Buttermilk
Cook's Notes: Invite a friend or neighbor over to share a piece of a luscious juicy Lemon Blueberry Coffeecake with Buttermilk topped with a crunchy flavorful cinnamon streusel. Serve with your favorite cup of joe or tea. The recipe was adapted from onceuponachef

Ingredients For the Streusel Topping:

• 6 tablespoons packed light brown sugar
• 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
• 1/3 cup quick or old-fashioned but not instant oats
• 1-1/2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons butter, cold, cut into 1/2-inch chunks

For the Cake

• 2 cups all-purpose flour or cake flour, spooned into measuring cup and leveled-off
• 2 teaspoons baking powder 
• 1-1/2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon 
• 1/4 teaspoon salt
• 1 stick (1/2 cup) butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoons vanilla extract and 1/2 teaspoon almond extract
• Zest from one large lemon
• 1/2 cup buttermilk 
• 2 cups fresh blueberries (frozen may be used but do not defrost)

Directions:

• Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Can use a food processor for this step pulse 2-3 times. Refrigerate until ready to use.
• Preheat the oven to 375 degrees. Grease a 9-inch square pie or cake pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla and almond extract and lemon zest.
• Gradually add the flour mixture, alternating with the buttermilk, beating on low speed to combine. 
• Toss berries with a little flour and add the berries to the batter. Gently fold in with a spatula until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 28-30 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
• This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.