The Very Best Blueberry Coffeecake

What you need:

For the Streusel:

• 1/4 cup flour
• 1/4 cup oats
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, slightly softened
• 1/2 tsp. ground cinnamon

For the Coffeecake:

• 1/4 cup unsalted butter, softened
• 1 Tbsp. vegetable shortening [in place of coconut oil]
• 1/2 cup granulated sugar
• 2 eggs, separated
• 1 tsp. vanilla
• 2 cups minus 2 Tbsp. flour
• 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• Zest from 1 lemon
• 1 cup buttermilk
• 1 Tbsp. yogurt
• 1 cup blueberries
• 1/2 cup raspberries [in place of apricots]

Directions:

1. Mix together the streusel ingredients and cut together until crumbly. I put mine in the fridge because it was a very warm day and it was getting too soft.
2. Beat together butter, shortening, and sugar in a stand mixer. Once fluffy, beat in egg yolks and vanilla.
3. In a medium size bowl, mix together flour, baking soda, baking powder, salt, and lemon zest.
4. Measure your buttermilk in a measuring glass. Mix in the yogurt.
5. Alternate adding flour mixture and buttermilk mixture into your stand mixer. Being careful not to overmix.
6. Fold berries into batter with a spatula.
7. Whip egg yolks until soft peaks form. Fold very gently into batter.
8. In a greased 9-inch square pan (or a springform pan), pour batter in. Smooth with your spatula and top with streusel.
9. Bake for about 50 minutes at 350*. You may need to cover it with foil if your top starts browning too quickly.
10. Cool for 15 minutes before serving!

Recipe from The Wimpy Vegetarian