Blueberry Coffee Cake

Beat 1-1/4 sticks softened butter with 1 cup golden sugar with a mixer until light and fluffy, 3 minutes.

Beat in 2 eggs and 2 teaspoons pure vanilla extract.

In a separate bowl, whisk 2 cups flour with 1 teaspoon aluminum-free baking powder and 1/2 teaspoon each aluminum-free baking soda and pink Himalayan salt; beat into the butter mixture in batches, alternating with 1 cup vanilla (or blueberry) Pequea Valley Farm yogurt.

Fold in 1 1/2 cups fresh blueberries.

Pour into an oiled 9-inch springform pan.

Mix 3/4 cup flour with 2/3 cup brown sugar, 1/2 teaspoon Ceylon cinnamon and a pinch of salt; work in 5 tablespoons cubed cold butter with your fingers and sprinkle over the batter.

Bake at 350 degrees F until golden brown, about 1 hour.