Blueberry Lemon Coffee Cake

Serving Size: 10-12 slices Prep Time: 15 minutes Cook Time: 70-80 minutes


1/2 cup Vegetable Oil
1 cup Plain Yogurt
1 1/4 cup Brown Sugar
2 Egg(s)
1 tsp Vanilla Extract
Lemon Zest From half a lemon
2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 1/2 cups Blueberries


  1. Preheat oven to 350 degrees F and grease a 9″ or 10" Springform pan. 
  2. In a large bowl, whisk together oil, yogurt and brown sugar until combined and smooth. Add eggs and vanilla.
  3. Add the flour, baking powder, baking soda and salt, mixing just until combined. Stir in the blueberries with a spatula (if using frozen, wait until the last minute to add before the streusel and baking).
  4. Spread batter in prepared pan.
  5. In a medium bowl, melt the butter for the streusel.Stir in flour and sugar until it forms a crumbly mixture. Sprinkle over batter in pan, breaking into small pieces with your fingers or a fork. 
    Bake for 70-80 minutes (I cooked mine for 80 minutes as I used frozen berries), until a toothpick inserted in the center comes out clean or with a few crumbs.
  6. For the glaze, stir together powdered sugar, milk and lemon juice. Drizzle over coffee cake and enjoy!