Blueberry Buckle Coffee Cake with Vanilla Glaze

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subheading: Streusel Topping:

1 cup (125 g) all-purpose flour

¾ cup (150 g) light brown sugar

1 teaspoon ground cinnamon, optional

¼ teaspoon kosher salt

6 tablespoons (85 g) unsalted butter, room temperature and cubed

subheading: Cake:

2 cups (250 g) all purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (113 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup (240 g) full-fat sour cream, room temperature

1 ½ cups fresh blueberries, (or frozen blueberries)

1 Tablespoon fresh lemon zest, (from one lemon)

subheading: Vanilla Glaze:

½ cup (60 g) confectioners' sugar, sifted

½ teaspoon pure vanilla extract

1 Tablespoon milk

Directions at ifyougiveablondeakitchen.com

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