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 cup buttermilk
3 cups fresh blueberries (or frozen, but do not
thaw!)
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).
Look how stiff this batter is, the fork stands up straight in it.
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.
