Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2.5 cups all-purpose flour
• In a separate medium bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and lemon zest until well combined.
  2.5 cups all-purpose flour
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• Gently fold in the fresh blueberries.
  2.5 cups all-purpose flour
• To make the streusel topping, combine flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Cut in the cold butter with your fingers or a pastry blender until the mixture resembles coarse crumbs.
  2.5 cups all-purpose flour
• Pour the batter into the prepared baking pan and sprinkle the streusel topping evenly over the batter.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the lemon glaze. Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
  2.5 cups all-purpose flour
• Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake.