Yummy Blueberry Breakfast Cake
Yummy blueberry coffeecake is layered with blueberry pie filling, fresh blueberries, and a crumb topping for a colorful and rich breakfast treat.

Set oven to 350 degrees Fahrenheit (175 degrees C).

A 9×9-inch baking pan should be greased and floured.

Blend 1 1/4 cups of flour.

Use a fork to combine 1/2 cup white sugar, baking powder, baking soda, and salt in a bowl.

Mixture of flour, egg, and vanilla extract is thoroughly combined after being stirred with 1/2 cup buttermilk.

Fill the pan with the batter.

Add one-half cup of flour.

Sprinkle half of the mixture of crumbs and 1/4 cup white sugar over the batter.

Combine 1/4 cup white sugar and 3 tablespoons butter in a bowl until mixture resembles crumbs.

Spread blueberry pie filling over the crumb topping after combining it with lemon extract in a bowl.

Add blueberries to the pie filling and finish with the remaining crumbs.