Blueberry lemon Coffee Cake

I made this coffee cake and some zabaglione gelato for my Dad's birthday this weekend. It was delicious! The recipe was adapted from Joy of Baking on the Lazy Susin blog:

Blueberry Lemon Coffee Cake

Recipe adapted by Lazy Susin from Joy of Baking

Streusel Topping:
1/3 C all purpose flour
1/3 cup granulated sugar
1/4 cup (4 T) cold unsalted butter, cut into pieces

Lemon zest

Cake Batter:
1 Call purpose flour
1 large egg
1/2 tsp pure vanilla extract
1/3 C milk
2 C fresh blueberries

1 tsp baking powder
1/8 tsp salt
1/4 C (4 T) unsalted butter, room temperature
1/2 C granulated white sugar

Zest of 1 lemon

1-2 tsp lemon juice

Preheat oven to 350 degrees F. Butter an 8-inch spring form pan and line the bottom of the pan with parchment paper. Set aside.

For streusel topping: In a large bowl, mix together the flour and sugar and lemon zest. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Stir in lemon juice and zest.

Spread the batter into the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.