Lemon Blueberry Coffee Cake

Cake

• •2 cup cake flour228 g cake flour
• •1 ½ tsp baking powder6 g baking powder
• •½ tsp salt3 g salt
• •8 tbsp softened plant butter114 g softened plant butter
• •1 cup sugar200 g sugar
• •2 tsp vanilla extract8.7 g vanilla extract
• •2 eggs or ½ cup applesauce
• •½ cup soy milk120 g soy milk
• •2 tbsp lemon zest
• •1 pint blueberries

Streusel Topping

• •½ cup brown sugar110 g brown sugar
• •¼ cup flour30 g flour
• •½ tsp ground cinnamon1.3 g ground cinnamon
• •3 tbsp vegetable oil41 g vegetable oil

Lemon Icing

• •1 cup powdered sugar120 g powdered sugar
• •3 tbsp lemon juice

1. 1Combine flour¼ cup30 g, baking powder1 ½ tsp6 g, and salt½ tsp3 g in medium mixing bowl then set aside.
2. 2In a large mixing bowl, beat the butter8 tbsp114 g and sugar1 cup200 g until fluffy.
3. 3Add in the vanilla extract2 tsp8.7 g, eggs, milk½ cup120 g, and lemon zest2 tbsp. Continue beating until mixed together.
4. 4Mix in the dry ingredients.
5. 5Mix in the blueberries1 pint.
6. 6Oil3 tbsp41 g the pan and spread the batter evenly.
7. 7In a small bowl, combine the brown sugar½ cup110 g, flour¼ cup30 g, ground cinnamon½ tsp1.3 g, and vegetable oil3 tbsp41 g. Mix until combined.
8. 8Put the streusel mixture on top and slightly press it in.
9. 9Bake at 350ºF for 45 minutes or until the top is golden brown.
10. 10Let cool for 15 minutes.
11. 11In a small bowl, mix together the powdered sugar1 cup120 g and lemon juice3 tbsp.
12. 12Pour icing on cooled cake.