I got this recipe off of Pinterest and I did pin it to my board if anyone wants to look me up on there. I try to move the pins that I have done to the folder labeled Stuff I've made, done, or tried. I am a little slow at that though. There has been so much that I have done that I haven't moved yet.
Thought it would be good to mention that I left the cardamom out of this recipe. That isn't a spice I have in my spice cabinet. It turned out awesome without it... Oh, and I also made my own buttermilk. I used 1/2 cup milk with 1 1/2 teaspoons lemon juice. Some people use white vinegar in place of the lemon juice (your choice).
Blueberry Crumb Coffee Cake
Crumb topping:
1/2 cup brown sugar
1/2 all purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened
Cake:
2 cups all purpose 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)
Preheat oven to 375F. Grease a 9x9 inch 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 size bowl, stir together the flour, baking powder, salt, and cinnamon.
In a large size 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 mixture. Fold in the blueberries. Be careful to not squish the berries. The batter with be really thick. Even thicker if you use the frozen berries (which I did).
Spread the batter into the prepared pan and sprinkle with the crumb topping. Bake for 50 to 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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