Blueberry Coffee Cake (aka Boy Bait) Recipe

In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Use your fingers to break up any lumps of brown sugar, then rub in the cold butter chunks until the mixture becomes crumbly. Refrigerate the streusel until ready to use.

Preheat the oven to 375°F (190°C). Position an oven rack in the middle. Grease a 9-inch square baking pan with butter or nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the softened butter with granulated sugar on medium speed until creamy and light, about 2 minutes.

Beat in the eggs one at a time, scraping down the bowl after each addition for even mixing. Then add the vanilla extract and lemon zest, mixing until combined.

Gradually add the flour mixture to the butter mixture, alternating with the milk. Beat on low speed just until combined to avoid overmixing.

Gently fold the fresh blueberries into the batter using a spatula, ensuring they are evenly distributed without breaking them up.

Pour the batter into the prepared pan and spread evenly. Sprinkle the chilled streusel topping evenly over the batter.

Bake for 40 to 45 minutes, or until the top is golden brown around the edges and a cake tester inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack for about 20 minutes before serving. Enjoy warm or at room temperature.