Shelly's Recipe

BLUEBERRY CRUMB CAKE

Category: Coffee Cake

For streusel:
1 cup flour
1/2 cup packed dark brown sugar
1/4 tsp salt
8 tbsp butter

For cake:
4 tbsp butter
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
3/4 cup sugar
1 large egg
2/3 cup low-fat buttermilk
1 1/2 cups blueberries

Preheat oven to 350. Make streusel in medium bowl. Mix flour, brown sugar and salt. Using fingers, work in butter until large crumbs form. Chill until ready to use.

Make cake by buttering a 9-inch round or Bundt pan. Dust with flour. In medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt and allspice. With electric mixer, beat butter and sugar until light and fluffy. Add egg and beat until combined.

Add flour mixture and buttermilk in alternating batches. Beat just until combined. In small bowl, toss blueberries with tsp flour. Fold berries into batter and pour into prepared pan. Scatter top with streusel. Bake until golden brown and toothpick inserted comes out clean, 45 to 50 minutes. Let cool completely. Dust with confectioners sugar, as desired.