Blueberry Coffee Cake

• FOR THE COFFEE CAKE:
• 1/2 cups Almond Milk
• 1/2 teaspoons Lemon Juice
• 1 cup All-purpose Flour
• 1 cup White Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3/4 teaspoons Cinnamon
• 1/4 cups Butter
• 1/4 cups Honey
• 1/3 cups Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Blueberries
• FOR THE FILLING:
• 1/4 cups Brown Sugar
• 1/2 teaspoons Cinnamon
• FOR THE TOPPING:
• 1/4 cups Brown Sugar
• 2 Tablespoons Flour
• 1 teaspoon Cinnamon
• 2 Tablespoons Cold Butter

1. Preheat oven to 375u0b0F. Grease an 8x8 inch springform pan.
2. Combine milk and lemon juice in a small bowl and set aside for 5 minutes to curdle. Combine flours, baking powder, salt, and cinnamon in a medium bowl, and set aside.
3. In a large bowl, cream together butter, honey, and sugar until light and fluffy. Beat in egg, then stir in vanilla. Add in flour mixture alternately with curdled milk, mixing just until incorporated. Stir in blueberries.
4. For the filling, in a bowl, mix brown sugar and cinnamon.
5. Pour half of batter into prepared pan. Sprinkle filling over batter and then pour the rest of the batter over the top.
6. In a small bowl, combine topping ingredients, until crumbly. Sprinkle over batter.
7. Bake for 40 minutes or until toothpick inserted into the center comes out clean. Allow to cool, then remove from pan and serve.

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Taken from tastykitchen.com/recipes/breads/blueberry-coffee-cake-5/ (may not work)