Lemon Saskatoon Crumble Coffee Cake

• FOR THE CAKE:
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Butter, Room Temperature
• 3/4 cups Granualted Sugar
• 1 whole Lemon, Zest And Juice
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 2 Egg Yolks
• 2 cups Saskatoon Berries Or Blueberries, Fresh Or Frozen
• FOR THE CRUMBLE TOPPING:
• 1 cup All-purpose Flour
• 1/3 cups Brown Sugar, Packed
• 1 teaspoon Ground Cinnamon
• 1/3 cups Butter, Melted

1. For the cake:
2. Preheat oven to 350 F.
3. In a medium-sized bowl, combine flour, baking powder, and salt. Mix until combined. Set aside.
4. In the bowl of a stand mixer, combine butter and granulated sugar. Mix for 3 to 5 minutes on medium-high speed until light and fluffy. Add lemon zest, lemon juice, and vanilla extract. Mix for an additional minute or two until thoroughly combined. Add the whole eggs, one at a time until incorporated, scraping down sides of the bowl as needed. Add half of the flour mixture and mix until combined. Add the egg yolks. Mix. Add remaining flour mixture and mix until just combined. Do not over mix.
5. Lightly grease a 9"x13" baking dish with butter or cooking spray. Add cake batter to the pan and, using a lightly greased offset spatula, spread cake batter evenly into the pan. Add the blueberries or saskatoon berries in a single layer on top of the cake batter. Press down slightly.
6. For the crumble topping:
7. Combine flour, brown sugar, cinnamon and melted butter in a medium bowl. Mix together until incorporated. Sprinkle crumble topping over the cake batter and blueberries or Saskatoon berries in an even layer.
8. Bake for 40 minutes or until toothpick inserted in the center comes out clean.

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Taken from tastykitchen.com/recipes/desserts/lemon-saskatoon-crumble-coffee-cake/ (may not work)