Lemon Blueberry Coffee Cake
with Brown Sugar Oat Crumble

For Cake 
1 1/2 Cups of all purpose flour +3 Tbs for blueberries
1 Tsp of baking powder
1/2 Tsp of salt
1 Tsp of cinnamon
1 Cup of granulated sugar
2 Whole eggs
2 Tablespoons of lemon zest
1/2 Cup of melted butter
1 Tsp of vanilla extract
Juice from one lemon, strained
1 1/2 Cups of whole blueberries 

For Crumble
1/2 Cup of all purpose flour
1/2 Cup of brown sugar
1/4 Cup of oats
1/4 Cup of cold butter, cubed
1 Teaspoon of cinnamon
1/2 Teaspoon of salt

Preheat oven to 350 degrees Fahrenheit. Grease, flour, and line bottom of a standard loaf pan. 

In a medium bowl whisk dry ingredients: flour, baking powder, salt and cinnamon. In a separate medium bowl whisk in wet ingredients: sugar, eggs, melted butter, vanilla extract, lemon zest and juice. Slowly whisk in wet ingredients to dry ingredients. In a small bowl toss blueberries with 3 tbs of flour (this helps the blueberries distribute evenly and not fall to the bottom of the loaf). Fold in blueberries and pour evenly into loaf pan.

For crumble topping mix together flour, brown sugar, oats, cinnamon and salt. Add in cold butter cubes and blend with fingers until the consistency is like chunky sand, really appetizing I know… 

Top loaf with brown sugar oat crumble and bake for 40-50 minutes or until a toothpick comes out clean.