You will make the streusel topping first so that the batter is not left sitting for very long. That way it will have the best airy and fluffy texture. In a food processor add cold unsalted butter cut into pieces, coconut sugar and ½ cup of Kodiak cake Blueberry muffin mix. Pulse until crumbled ( about 45 seconds to 1 minute) then set aside.

In a large mixing bowl add 1 ½ cup Kodiak Cake Blueberry Muffin Mix, greek yogurt, egg and light olive oil. Mix until thoroughly combined and all the batter is wet. Fold in the fresh blueberries

In your 4qt crock pot, line the bottom with parchment paper so that it is easy to pull your coffee cake out at the end to cut.

Put the sheet of parchment over the crockpot and cut it to the shape of the crock pot. Then spray the top of the parchment in the crockpot with olive oil spray

Now you will start layering your Streusel Topping and Coffee Cake Batter. First sprinkle about ¼ of the Streusel Topping first to have a thin layer on the bottom. Then divide your mixture in half and put the first half down over the Streusel Topping. Spread evenly with your spatula.

Repeat Streusel Topping layer on the first layer of Coffee Cake Batter and then the final layer of Coffee Cake Batter and final layer of Streusel Topping.

Take a dish towel and place over the top of the Crockpot and close the lid over the towel this will prevent any excess moisture from getting on your coffee cake! Then fold up the sides of the towel over the top of the lid.

Cook on high for 1 hour and 30 minutes. Then take the lid off, and towel off. Let cool for about 2 minutes in the crock pot, but we do not want it to cook any longer, so grab the sides of the parchment paper and pull the coffee cake out. Slice, drizzle with lemon glaze and enjoy!