4tablespoonsunsalted butter cold and cut into ½” cubes
1teaspoonpure vanilla extract
Make the Streusel Topping
In a medium-sized glass bowl, combine the brown sugar, flour and chopped pecans.
Using a fork, mix the ingredients together until they’re incorporated.
Add in the ½” cubes of chilled butter and the vanilla, using a pastry blender (or the same fork) to combine the mixture until it’s the texture of wet sand.
When the streusel is the correct texture, pop the bowl in the refrigerator until time to bake.
Make the Coffee Cake
Preheat the oven to 350°F.
Spray a 9” round cake pan with nonstick cooking spray, and set aside.
Sift the flour, baking powder, baking soda and salt into a large bowl. Set aside.
In a separate bowl, cream the softened butter and sugar together using a hand mixer.
Add the lemon zest, yogurt and eggs to the mixture, and blend until smooth.
Slowly sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
Pour the batter into the prepared round cake pan.
Using a tablespoon measure, dollop the Bonne Maman Wild Blueberry Preserves on top of the batter. (I like to space mine out, as we’re going to incorporate the blueberry preserves into the batter using a knife.)
Run a butter knife through the preserves, swirling them into the batter. (You can do as much or as little of this as you'd like. I recommend trying to swirl evenly, so every bite can feature some blueberry goodness.)
Sprinkle the cold streusel topping on top of the batter, and transfer the cake pan to the preheated oven.
Bake 45-55 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, cool, and remove from the cake pan, then serve slightly warm or at room temperature with your favorite breakfast beverage.
Adapted from my Vanilla Bean Coffee Cake Muffins recipe.