Easy Lemon-Blueberry Coffee Cake

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 Ingredients

Streusel

1/2 cup packed light brown sugar

3 tablespoons all-purpose flour

3 tablespoons whole-wheat pastry flour

2 tablespoons unsalted butter, softened

2 teaspoons ground cinnamon

1/4 teaspoon salt

Cake

Cooking spray 

1/2 cup granulated sugar

6 tablespoons unsalted butter, softened

1 large egg

1 cup all-purpose flour

1 cup whole-wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/4 cup water

2 cups fresh or frozen blueberries

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

Prepare streusel: Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon, and 1/4 teaspoon salt together in a medium bowl until crumbly.

For the cake

In separate bowls combine the wet cake ingredients in one bowl and the dry ingredients in another.

Combine the wet and dry ingredients. Pour into the prepared baking dish.

Sprinkle the blueberries over the top of the batter. Sprinkle streusel over the berries.

Bake until a wooden pick inserted in the center comes out clean, 50-60 minutes. Let cool slightly on a wire rack, for about 30 minutes. Cut into 9 pieces for serving.