Blueberry lime coffee cake

This was a recipe for lemon/blueberry cake, but I like lime better so I subbed it out. I also dumped in some scratch black and blueberry lime jam I made to pie filling ( because I don't use canned, I make it myself- it's super easy) 

It's also good with apples in it :)

Ingredients

for the cake:
1. 3/4 cup all-purpose flour
2. 1/3 cup granulated sugar
3. 1 teaspoon baking powder
4. 1/8 teaspoon baking soda
5. 1/8 teaspoon salt
6. 1 teaspoon lime zest
7. 1/4 cup + 2 Tablespoons of lactaid/milk
8. 1/2 teaspoon  vanilla extract
9. Juice of 1 lime
10. 1/4 cup + 2 teaspoons vegetable or canola oil
11. 1 large egg
12. Blueberry pie Filling ( make this with 2c fresh blueberries, 1c sugar, juice of 1 lime, 1/4 c juice like cranberry or apple or you can use water. reduce down on the stove) or you can use a pre made canned pie filling

for the topping:
1. 1/3 cup granulated sugar
2. 1/4 teaspoon salt
3. 1/4 cup unsalted butter, melted and cooled
4. 3/4 cup all-purpose flour

Instructions

1. Grease and flour an 8" round or square baking pan. Set aside.
2. Preheat oven to 375 degrees F.
to make the topping:
3. In a medium bowl, whisk together sugar, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.
to make the cake:
4. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lime zest. In a large measuring cup, mix together lactaid/milk, vanilla, juice of 1 lime, oil and egg. Whisk until smooth.
5. Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay.
6. Pour the cake batter into the prepared pan.
7. Spoon the pie filling over the cake layer.
8. Sprinkle crumb topping over the filling.
9. Bake the cake for 30 to 35 minutes or until the topping is golden brown.
10. Let cool completely in the pan.
11. Transfer onto a serving plate or stand. Slice and serve.
12. Keep in a covered container for up to 4 days.