Blueberry Crumb Coffee Cake

Summary
Prep time	30 min
Cook time	50-60 min @ 375°
Source	Facebook posting
Yield / serves	9x9 pan
Rating	Very good

Ingredients

Crumble topping

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup butter, softened

Cake

• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup sugar
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup buttermilk
• 3 cups fresh blueberries (or frozen, but do not thaw!)

Preparation

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

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!)

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.