Blueberry Crumb Coffee Cake

Coffee cake isn’t just for breakfast anymore. It makes a great addition to brunch, meetings, late-night refrigerator raids, TV munchies or after-school snack. It’s a perfect anytime indulgence, without the guilt. Looking for a bake sale item? Coffee cake is quick & easy to prepare from scratch; and you don’t even have to like coffee to enjoy it. Add blueberries to it and now you can even categorize it as a full-fledged dessert: a tender, moist golden cake with blueberries throughout, topped with a cinnamon, nutmeg and cardamom spiced crumb topping. Deliciously good to the last crumb!

Preheat oven to 375° F. Butter a 9-inch square pan; set aside.

Prepare crumb topping: In a medium bowl, using a fork, or pastry blender, mix together brown sugar, flour, cinnamon, nutmeg, cardamom and softened butter. Set aside.

In another medium bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir to mix.

In large bowl, cream together butter and sugar until light and fluffy. Blend in the egg and vanilla. Slowly add the flour mixture and buttermilk, alternately. Begin and end with the flour (flour, milk, flour, milk, flour). Carefully fold in the blueberries. Batter will be very thick, so be patient while folding in blueberries to avoid mushing them all. (Of course, you will mush some, it’s inevitable.)

Spread batter into prepared pan. Sprinkle crumb mixture evenly over the top. 

Bake for 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack. 

Cut into squares. Coffee anyone?

BLUEBERRY CRUMB COFFEE CAKE
Source: Sweet Anna’s
Posted by: www.meldingmagic.com

 
INGREDIENTS:

Crumb Topping:

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 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 cup buttermilk
• 3 cups fresh blueberries (or frozen, but do not thaw!)

DIRECTIONS:

1. Preheat the oven to 375° F. Grease a 9″ square pan and set aside. In a medium bowl, combine the first
    6 ingredients. Mix with a fork until crumbly; set aside. In another medium bowl, combine the flour,
    baking powder, salt and cinnamon. Stir to mix.
2. In a large bowl, cream together butter and sugar. Blend in the egg and vanilla. Mix in the flour mixture
    and buttermilk alternately, beginning and ending with the flour (flour, milk, flour, milk, flour).
    Carefully fold in the blueberries. (The dough is stiff, so be patient as you’re folding in the berries! Try
    not to mush them all up.)
3. Spread the batter into the prepared pan. Sprinkle with the crumb topping. Bake for 50 to 60 minutes,
    or until a toothpick inserted in the center of the cake comes out clean. Cool.