Blueberry Coffee Cake

Cake Ingredients:

• 2 cups of all purpose flour

• 2 1/2 tsp of baking powder

• 1/2 tsp of baking soda

• 1/2 tsp of cinnamon

• 1/2 tsp of kosher salt

• 1/2 cup of butter; melted

• 1/2 cup of maple syrup

• 2 tsp of vanilla extract

• 1/2 cup of full fat milk

• 1/2 cup of plain Greek yogurt

• 2 large eggs

• 1 tbsp of lemon zest

• 1/3 cup of blueberry jam

• 1 1/2 cups of blueberries (frozen or fresh)

Topping Ingredients:

• 1/2 cup of all purpose flour

• 1/3 cup of brown sugar

• 2 tsp of cinnamon

• 4 tbsp of cold butter; cut into small cubes

Preheat your oven to 350F and line a loaf pan with parchment paper.

In a small bowl, add in all the “topping” ingredients. With your hands, mix it all together until you have a crumbly consistency. Set that bowl aside.

In another bowl (something a bit larger), whisk together the melted butter, maple syrup, vanilla, milk, Greek yogurt and eggs until smooth with a wooden spoon or hand whisk. With a spoon, fold in the flour, baking soda, baking powder, cinnamon and salt. Add the blueberries and blueberry jam, folding it into the batter. You don’t want your batter to turn purple, you want it to look swirled, so be gentle.

Pour the batter into your loaf pan and sprinkle the topping mixture over the top. Bake for about 40 minutes to an hour or until the loaf is baked through.