For the Blueberry Coffee Cake

1. Preheat oven to 350F. Line the bottom of a tube pan with parchment paper and spray the sides with non-stick baking spray.
2. In a large bowl, combine the dry ingredients; flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, brown sugar and vanilla paste, until fluffy and pale. This can take 5-6 minutes beating on medium-low. Add one egg at a time, while beating, followed by the lemon zest, until fully incorporated.
4. Alternate adding the dry ingredients and Greek yogurt, in 2 or 3 additions, beginning and ending with the dry ingredients.
5. Fold in blueberries.
6. Spoon batter into the prepared tube pan, spreading evenly using the back of a spoon or an angled spatula.
7. Evenly sprinkle the pecan streusel over the batter. Bake for 45-50 minutes, until toothpick inserted into the center comes out clean. Serve warm with extra butter!

To make the streusel: in a small bowl, add the brown sugar, flour, cinnamon, salt, chopped pecans and cold butter. Mix together using your hands until you have a crumbly mixture.