Blueberry Coffee Cake

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   1. Preheat oven at 350 degrees. In a bowl, add everything with the exception of the melted butter for

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   the streusel topping. Whisk together until all ingredients are well incorporated; pour the melted

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   butter over the mixture. Take a fork and rake through the mixture until it begins to form pea sized

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   balls. Set the streusel topping to the side for later.

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   2. In another bowl, add the 2 cups of flour, baking powder, and salt. Whisk together until well

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   incorporated.

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   3. In another bowl add the sugar, faux egg, milk, vegetable oil, vanilla extract, and lemon juice. Mix well

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   and then pour it over the dry ingredients. With a spatula, fold the wet and dry together, but do not

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   over mix. Once everything is well incorporated, fold in the blueberries; be careful not to burst the

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    berries as best as you can.

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    4. Add the batter to a greased 9 inch spring form cake pan, spread the batter evenly across, spread

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    the streusel even across the top of the batter, add the pan to the oven and bake for 1 hour or until a

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    toothpick comes out clean. Once it is done, let cool for 5 minutes, then release it from the spring

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    form pan.

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    5. In a small bowl whisk together the powdered sugar, vanilla extract, and milk to make the glaze.

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    Once it is mixed well, dip the whisk in the glaze and move it in a side to side motion over the

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    Streusel Topping Glaze Cake streusel. Slice and enjoy with a nice hot cup of joe.

* Per serving · 4 servings · Values may vary.