Blueberry Crumble Coffee Cake

Ingredients

• Coffee Cake:
• 2 cup fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup butter (softened)
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 large eggs
• 2 cup self-rising flour plus 1 Tbsp (divided use)
• 1/8 tsp nutmeg
• 2/3 cup buttermilk
• 1 Tbsp lemon zest
• Crumble Topping:
• 1/2 cup granulated sugar
• 1/3 cup all purpose flour
• 1/8 tsp ground nutmeg
• 4 Tbsp cold butter (cubed)

Instructions

1. 1

   Wash and dry the blueberries.

2. 2

   Preheat the oven to 375°F. Spray a 9x9-inch baking pan or baking dish with baking spray. Set aside.

3. 3

   Using an electric mixer on medium-high speed cream together ¼ cup butter, ¾ cup sugar, lemon juice and vanilla extract in a large mixing bowl until fluffy and combined. Add the eggs one at a time, beating until combined.

4. 4

   In a medium bowl use a whisk to sift together 2 cups self-rising flour with ⅛ tsp nutmeg.

5. 5

   Add the sifted flour mixture to the creamed mixture alternately with the buttermilk beginning and ending with flour. Beat on medium speed just until fully combined. The batter will be thick.

6. 6

   In a medium bowl, toss the blueberries with the remaining 1 Tbsp of flour. Fold the flour coated blueberries and lemon zest into the batter by hand. Spread cake batter into the baking pan.

7. 7

   Crumble Topping: In a separate bowl, sift together the sugar, flour and nutmeg, Use a pastry cutter to cut the cold butter into the dry ingredients until pea sized.

8. 8

   Sprinkle the crumble topping evenly over the batter.

9. 9

   Bake for 30-35 minutes or until a toothpick inserted into the center comes back clean and the top is golden brown.

10. 10

    Cool completely in pan, then slice into squares and serve.