Lemon Blueberry Coffee Cake

• 2 c flour
• 1 1/2 t baking powder
• 1/2 t salt
• 1/2 c unsalted butter, softened
• 1 c sugar
• 2 large eggs
• 2 t vanilla
• 1/2 c milk
• 1 T lemon zest
• 2 c blueberries, fresh are best

Crumb topping:

• 1/2 c sugar
• 1/4 c flour
• 3 T melted butter

Icing:

• 1 cup icing sugar
• 1-2 T lemon juice

Preheat oven to 350°F. Spray 9" springform pan and dust with flour.

Prepare crumb topping by mixing ingredients until crumbly and set aside.

Whisk together dry ingredients.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add dry ingredients and mix to just combine.

Fold in blueberries.

Spread batter evenly over base of pan. Sprinkle with crumb topping.

Bake for 45 minutes or until toothpick comes out clean.

Prepare icing.

Cool 10 minutes, then release from pan. Drizzle with icing.

Cool completely before serving.