Blueberry Orange Coffee Cake

Cake Ingredients:

• 2 cups of AP flour

• 2 tsp of baking powder

• 1/2 tsp of kosher salt

• 1/2 cup (1 stick) unsalted butter; melted

• 3/4 cup of white sugar

• 2 eggs

• 1 tsp of vanilla extract

• 1 tsp of orange extract

• Zest of 1 orange

• 1/2 cup of milk (any kind will work, but preferably not fat free)

• 2 cups of blueberries (either fresh or frozen)

Topping Ingredients:

• 4 tbsp light brown sugar

• 1/4 cup of AP flour

• 1/2 tsp of cinnamon

• Pinch of kosher salt

• 2 tbsp of cold, unsalted butter; cut into small chunks

Preheat your oven to 375F and line a loaf cake with parchment paper and butter.

In a small bowl, make your topping by mixing all the topping ingredients together, and then using your hands to crumble the butter with the dry ingredients. Rub between your fingers until you have a crumbly mixture. Stick that bowl in the refrigerate until you are ready to use it.

In a medium bowl, mix together the dry ingredients- flour, baking powder, and salt- with a fork and set aside.

In a bowl of an electric mixer (with a whisk attachment), or using a hand mixer, whisk the butter and sugar together until creamy. Add the eggs in, one at a time and mix well. Add the vanilla extract, orange extract and the orange zest and combine.

Add half of the flour mixture and the milk into the batter and whisk. Add the other half of the flour and whisk again. Pour in your blueberries, and using a plastic spatula, fold the blueberries into the batter.

Pour the batter into your loaf pan, sprinkle the topping (that has been sitting in the fridge) on top and bake for about 50 - 60 minutes, or util the middle is fully cooked.

Let cool completely before slicing.