Blueberry Coffee Cake

Streusel Topping:

• 1/4 cup sugar
• 1/3 cup lightly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
•  1 stick unsalted butter (melted)
• 1 1/3 cups flour
• 1 cup pecan halves (optional)

In small bowl combine sugars, and spices. Stir in melted butter, then flour, and finally pecans. Mix until well incorporated and set aside.
Cake:

• 6 Tablespoons unsalted butter at room temperature
• 3/4 Cup sugar
• 2 extra – large eggs at room temperature ( I didn’t have extra large so I used 3 large eggs instead)
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream (I didn’t have this either so I used a 6 oz carton of vanilla yogurt, just as good and less calories)
• 1 1/4 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 pint fresh blueberries 

Preheat oven to 350ºF. Butter and flour an 8" square baking pan.
In separate bowl mix dry ingredients; flour, baking powder, baking soda, and salt. In a large bowl cream the butter and sugar until light and fluffy (about five minutes) . Reduce speed of mixer and add eggs one at a time, mixing well after each until batter is creamy. Add vanilla and sour cream (or yogurt) and lemon zest. Add flour mixture only until incorporated. Fold in blueberries and gently stir until all ingredients are mixed in being careful not to over mix. (The room temperature ingredients and not over mixing is what keeps the cake moist and tender.)
Pour batter into prepared baking pan, spread to edges evenly. With you fingers crumble the streusel topping evenly over the batter. Bake in 350ºF oven for 40 – 50 minutes, testing until toothpick comes out clean. Cool completely before serving.