Streusel-Topped Blueberry Coffee Cake Recipe


Finely grate the zest of 1 medium lemon (about 1 tablespoon). Reserve the zested lemon for the cake. Add the zest, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt to the melted butter and stir with a fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency. Refrigerate until the butter firms up, at least 10 minutes. Meanwhile, make the cake.





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