BLUEBERRY CRUMB COFFEE CAKE

Blueberry Crumb Coffee Cake image

Provided by Lori Newton

Time 55m

Number Of Ingredients 18

CRUMBLE TOPPING
1/2 c brown sugar
1/2 c flour
1/2 c butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 c chopped nuts (optional)
CAKE
2 c flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
3/4 c sugar
1/4 c butter, softened
1 large egg
1 tsp vanilla extract
1/2 c buttermilk
3 c fresh blueberries (or frozen, but do not thaw!)

Steps:

1. Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
2. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
3. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you're folding in the berries! Don't mush them up!)
4. Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.