Blueberry Crumble Coffee Cake

By Jacky H

Ingredients

• Crumble Topping:
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 softened butter
• Cake:
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 3/4 cup sugar
• 1/4 cup softened butter
• 1 large egg
• 1 tsp vanilla
• 1/2 cup butter milk
• 3 cups blueberries (if frozen do not thaw)

Preparation

Step 1

Preheat oven to 375 degrees. Grease a 9" spuar pan and set aside. In a bowl combine the crumble topping ingredients, mixing together with a fork until crumbly: set aside.

In another bowl stir together flour, baking powder, salt and cinnamon.

In a large bowl cream together the butter and sugar. Blend in the egg and vanilla until smooth.

Blend in the flour mixture and buttermilk alternately, beginning and ending with the flour. Fold in the blueberries. The dough will be stiff so be careful not to mush up the blueberries.

Spread the batter into the pan and sprinkle with the crumble mixture. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.