BLUEBERRY CRUMBLE COFFEE CAKE |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients:
2. for the crumble topping:
3. /2 cup brown sugar
4. /2 cup flour
5. /2 teaspoon cinnamon
6. /2 teaspoon nutmeg
7. /4 teaspoon cardamom
8. /4 cup butter, softened
9. for the cake:
10. cups flour
11. teaspoons baking powder
12. /4 teaspoon salt
13. /2 teaspoon cinnamon
14. /4 cup sugar
15. /4 cup butter, softened
16. large egg
17. teaspoon vanilla extract
18. /2 cup buttermilk
19. cups fresh blueberries (or frozen, do not thaw!)
20. Directions:
21. Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.
22. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
23. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
24. 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 bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
25. Spread the batter into the prepared pan and sprinkle with the crumble topping.
26. 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.
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