Blueberry Buckle Cake

Ingredients: original recipe is from Susan G. Purdy “The Family Baker” cookbook
Streusel Topping
1/2 cup all-purpose flour (65g)
1/3 cup sugar (73g)
1/2 tsp. cinnamon
1/4 cup of unsalted butter at room temperature cut up (58g)
Cake
1 1/2 cup sifted all-purpose flour (193g)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup butter (72g)
1 cup granulated sugar (220g)
2 large eggs at room temperature
1 tsp. vanilla
1/4 cup plain Greek yogurt (2.45 oz.)
1/4 cup fresh squeezed orange juice (2.15 oz)
zest of 1 lemon
2 cups fresh or frozen blueberries un-thawed (15.10 oz)

Directions:
Step 1:  Spray a 9 inch spring form pan with cooking spray, or may use a 9 in square pan. Pre-heat oven to 375 degrees Fahrenheit.
Step 2: In a small bowl combine all the streusel ingredients and mix with a fork, pastry blender or your fingers into crumbs.
Step 3: In medium mixing bowl whisk together the flour, baking soda, baking powder and salt.
Step 4: In large mixing bowl beat the sugar and butter together until well blended, then beat in eggs, vanilla, yogurt, lemon zest.
Step 5: While beating on low speed add the flour mixture then the orange juice until just combined.
Step 6: Spread about 1/2 of the cake batter in the cake pan and spread evenly. Add the blueberries. Now spoon the remainder of the batter unevenly over the berries. Sprinkle the crumb mixture on top. Bake on the middle rack for 40 to 45 minutes or until the cake is golden brown and a cake tester comes out nearly clean. Cool cake on wire rack. If you used a spring form pan then run a knife around the sides first then loosen the band and take off. Sprinkle with powdered sugar, serve warm by itself or with ice cream or whip cream.
Serves: 9