Step 1

Preheat oven to 350° F. Spay a 9-10 inch springform pan with cooking spray. Line the bottom with parchment paper and spray the top with cooking spray. Set aside.

Step 2

In a bowl combine the dry ingredients for the streusel. Pour in the melted butter and almond extract if you're using it. Stir together until it's crumbly.

Step 3

In a large mixing bowl combine the flour, granulated sugar, baking powder, baking soda, and salt. In a smaller mixing bowl whisk together the eggs, milk, yogurt, oil, lemon zest, and vanilla until smooth.

Step 4

Pour the wet ingredients in with the dry and stir together until just combined with a rubber spatula.

Step 5

Toss the blueberries together with a tablespoon of flour and then gently fold them into the batter.

Step 6

Pour the batter into the prepared pan. Smooth out the top and then top it evenly with the streusel. Bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.

Step 7

Cool the coffee cake on a wire cooling rack for 30 minutes before releasing it from the pan and cutting it into slices.