Blueberry Crumb Coffee Cake

What You'll Need

Crumble topping:

• One half cup brown sugar
• One half cup flour
• One half teaspoon cinnamon
• One half teaspoon nutmeg
• One quarter teaspoon cardamom
• One quarter cup butter, softened

Cake:

• Two cups flour
• Two teaspoons baking powder
• One quarter teaspoon salt
• One half teaspoon cinnamon
• Three quarter cup sugar
• One quarter cup butter, softened
• One large egg
• One teaspoon vanilla extract
• One half cup buttermilk
• Three cups fresh blueberries (or frozen, but do not thaw!)

How to Make It

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