Blueberry Streusel Coffee Cake

Ingredients:

Streusel Topping:
1/4 cup chopped pecans (omit, I find they burn too easily)
3 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp butter, melted

Cake:
2 cups Bisquick baking mix
1 cup all-purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup lemon yogurt (or plain yogurt with 2 tbsp lemon juice and 1 tbsp sugar)
2 eggs
1/3 cup 1% milk
1/4 cup vegetable oil
2 tsp grated lemon zest
1 tsp vanilla
2 cups fresh or frozen blueberries

Instructions:

1. Preheat oven to 350F. Spray a bundt cake pan with cooking spray and dust lightly with flour. Set aside.
2. To prepare streusel topping, combine all streusel ingredients into a small bowl and mix well using a fork. Set aside.
3. Combine baking mix, flour, sugar, and cinnamon in a large bowl. In a medium bowl, whisk together yogurt, eggs, milk, oil, lemon zest and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Batter will be thick. Gently fold in blueberries.
4. Spoon batter evenly into prepared cake pan. Sprinkle streusel topping evenly over batter. Bake for 40-45 mins, or until a toothpick inserted into centre of cake comes out clean. Cool cake in a pan on a wire rack. Loosen edges using a knife or small spatula and transfer cake to a serving plate. Can be covered with plastic wrap and stored at room temperature for a couple of days.

Makes 16 servings.

Recipe adapted from Eat, Shrink & Be Merry by Janet and Greta Podleski