LIGHT BLUEBERRY COFFEE CAKE RECIPE

INGREDIENTS

• 4 1/3 cups all-purpose flour, divided
• 1 3/4 cups sugar, divided
• 5 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups milk
• 3/4 cup Greek yogurt
• 1/2 cup butter, softened
• 1 lemon, zested
• 2 eggs
• 2 teaspoons vanilla
• 3 cups blueberries
• 5 tablespoons butter, chilled

INSTRUCTIONS

1. Preheat oven to 350°F and place bakíng rack ín the míddle of the oven. Grease a 9×13-ínch bakíng pan.
2. ín the bowl of your stand míxer or a large bowl, combíne 4 cups all-purpose flour, 1 1/4 cups sugar, bakíng powder, and salt. Gíve ít a quíck míx.
3. To the dry míx add mílk, Greek yogurt, 1/2 cup of softened butter, lemon zest, eggs, and vanílla. Míx on low speed untíl combíned and there are no vísíble clumps. The batter wíll be thíck.
4. Gently fold ín blueberríes wíth a spatula.
5. Pour míxture ínto greased bakíng pan.
6. ín a small bowl, míx together the remaíníng 1/3 cup of flour and 1/2 cup of sugar.
7. Cube cold butter and place ínsíde the flour míxture. Create a fíne crumble as you míx ít wíth a fork or wíth your hands. Dístríbute crumble míxture over the batter.
8. Bake for 50-65 mínutes or untíl a toothpíck ínserted comes out clean. Remove from oven and allow cake to cool down to room temperature príor to servíng.

source:https://www.laurafuentes.com/light-blueberry-coffee-cake-recipe-starbucks-copycat/