Ingredients

• ½ cup Unbleached White All-Purpose Flour
• 1 packet Cinnamon Sugar Topping (included) (included)
• 1 tsp finely grated Lemon Zest
• 4 Tbsp Unsalted Butter melted

• ⅔ cup Sour Cream
• ½ cup Unsalted Butter melted
• 2 Eggs
• 2 Tbsp Water
• Zest of 1 Lemon
• 1 package Cinnamon Swirl Coffee Cake Mix
• 2 cups fresh Blueberries divided

• 1 ½ cups Powdered Sugar
• 2 Tbsp freshly squeezed Lemon Juice
• ½ tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F. Butter an 8-inch square baking pan. Line the pan with a sheet of parchment paper that hangs over two of the edges (for pulling the cake out of the pan after it’s baked).

1. In a small bowl, mix flour, cinnamon sugar topping and lemon zest. Use a fork to stir in the melted butter until clumps form. Chill until needed.

1. Whisk together sour cream, melted butter, eggs, water and lemon zest. Add cake mix and 1 ½ cups of the blueberries and stir with a spatula or spoon just until combined. Spread batter in the prepared baking pan in an even layer. Scatter remaining blueberries over the top of the cake followed by the streusel, breaking it up into small clumps. 

2. Bake on the middle rack until a toothpick inserted into the center comes out clean, 60-70 minutes. Let cool for at least 20 minutes before glazing. 

1. Whisk together powdered sugar, lemon juice and vanilla until smooth and pourable. Drizzle the glaze over the top of the coffee cake. Serve warm or at room temperature.