Blueberry Coffeecake with Almond Streusel

Step 1: Preheat the oven to 375º.

Step 2: Lightly spoon 9 ounces of flour into dry measuring cups; level with a knife. Combine the flour, and next 3 ingredients (through salt) stirring with a whisk.

Step 3: Remove 2 tablespoons flour mixture; sprinkle over the blueberries, tossing to coat.

Step 4: Combine the brown sugar and the next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.

Step 5: Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg, beat well. Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; mix after each addition. Stir in rind and juice.

Step 6: Spoon half the batter into a 9-inch square light metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon the remaining batter over blueberries. Sprinkle with the brown sugar mixture.

Step 7: Bake at 375º for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Cool completely.